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greek pitaIngredients

2 pounds boneless, skinless chicken breast fillets
Garlic salt and pepper to taste (for chicken)
1 TBS olive or coconut oil
One, 12-oz carton Greek Yogurt Dip, Cucumber Dill flavored
1 package Uncle Dan’s Creamy Ranch Seasoning and Dressing Mix
8 pita pocket halves
1 tomato, thinly sliced
½ red onion, thinly sliced
Shredded lettuce
Feta cheese

Directions:

In large skillet, saute the chicken tenderloins with the oil, over medium heat, until cooked through (about 5 minutes).  Season with garlic salt and pepper. Add Ranch Seasoning to Greek Yogurt Dip and mix well. 

Open pita pocket half and spread a layer of the Dip mixture inside.  Add chicken, veggies, and cheese to taste.  Eat and enjoy!