<< Back to Recipe

Select Sizes

3'x5' Cards 4'x6' Cards Full Page Full Page With Image

Healthy Chicken Ranch Pitas

Skill: Prep Time: 20 Bake Time: 15 Servings: 2

Notice (8): Undefined offset: 1 [APP/views/recipes/print_recipe.ctp, line 237]


4 Rhodes Cracked Wheat Rolls
1 cup shredded or chopped chicken
2 wedges Laughing Cow Swiss Cheese Lite
2 tsp. Ranch Dip Powder
2 T. plain greek yogurt
Vegetables (cucumbers, spinach, tomatoes)


Set your rolls out to thaw for about 2 hours, just until soft enough to play with.  Once thawed, preheat oven to 350 degrees.  Take each of the rolls and stretch them out until a small flatbread-like circle forms, about 4"-5" in diameter.
Place the cheese wedges and greek yogurt in a small bowl and microwave about 10 seconds.  Add the ranch powder and mix well.  Smother the mixture onto two of the four round dough circles.

Sprinkle the chicken onto the smothered ranch mixture and dough.

Take the other round dough circle and place onto the one with chicken and ranch.  Take a fork and seal the edges all around the circle.

Line a cookie sheet with tinfoil and spray with cooking spray.  Place the pitas on the pan and put in the oven.  Cook for about 15 minutes, or until edges and top of pitas are slightly golden.

When the pitas are done baking, cut them in half.  You can choose to add your vegetables and eat the pita while it is hot or what I like to do is chill the chicken pita in the refrigerator for about an hour and then fill it with my vegetables and eat.  Either way, these taste delicious and refreshing.