BBQ Ranch Chicken Pitas - Kraft Recipes Top
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BBQ Ranch Chicken Pitas

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Make It

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  • 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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