Chicken Pita Pockets

Ingredients:

2 c. diced,cooked chicken

3/4 c. reduced fat Ranch salad dressing

1 tsp. dried dill

2 Tbsp. vegetable oil

1 c. shredded lettuce

1 c. shredded cheese

4 large halved pita bread

Directions:

Blend salad dressing and dill in small bowl; set aside. Heat oil on medium in large skillet. Add chicken; cook 3-5 minutes until chicken is hot. Divide chicken mixture evenly among pitas; add lettuce, salad dressing and tablespoon cheese.

Yield: 8 pita pocket halves
Serving Size: One pocket half is 1.5 oz meat/ meat alternate and a 1 oz grain for 3-5 year old at lunch/supper.
Credit: Adapted from Tyson Foods