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BBQ Ranch Chicken Pitas

Kraft Memeber Recipe
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Makes: 6 pitas Total Time: 15 min
Category: Sandwiches Sub Category: Sandwiches

what you need
  • 1/2 pkg. (1 1/2 cups) Southwestern blend frozen vegetables
  • 1/2 cup + 1/4 cup KRAFT Original Barbecue Sauce
  • 2 pkg. (6 oz each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips
  • 1 pkg. (10 oz.) salad greens
  • 1/4 cup (approx 1/4 bunch) green onion, chopped
  • 1/4 cup red onion, diced or sliced
  • 1 medium cucumber, roughly chopped
  • 2 medium tomatoes, sliced into 1/2 wedges
  • 1/2 cup KRAFT Ranch Dressing
  • 4 oz. (approx 2 cups) Santa Fe style tortilla strips for salads
  • 1 pkg. (6 count) pitas, warmed
make it
1. Microwave frozen veggies (with 1/4 cup water) to food safe temperature (145-160 deg F), approximately 5 minutes.

2. In a skillet, heat 1/2 cup barbeque sauce and chicken strips over medium heat until heated through, approx 5 minutes. Add southwestern vegetables when they come out of microwave.

3. In small bowl, whisk together 1/4 cup barbeque sauce with ranch dressing.

4. In large bowl, toss remaining ingredients, except pitas.

5. To large bowl, add BBQ ranch mixture, toss, and then add chicken and veggie mixture. Toss well.

6. Stuff mixture into warm pitas, serve immediately.
1. Slice cucumber in half lengthwise, then slice each half again, to get 1/4 cucumber strips. Slice across as usual. This will leave them a good size to fit in the pitas.

2. Slice tomatoes into wedges, then slice across, halving them horizontally. This will leave them a good size to fit in the pitas.

3. Southwestern Blend veggies are corn, black beans, poblano peppers, red peppers, and onion. If you can't find it, try mixing approximately 1 cup of canned "Fiesta" style corn, drained, with approximately 1/2 cup canned black beans, rinsed and drained.
4. If tortilla strips for salads are unavailable, use slightly crushed taco flavored tortilla strips.

5. Optionally add 1/2 cup KRAFT Finely Shredded Monterey Jack Cheese.
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