Chicken Pita Pockets

• 1 (9 ounce) package Tyson(R) Frozen, Fully Cooked Chicken Breast Strips
• 3/4 cup ranch-style salad dressing
• 1 teaspoon dried dill weed
• 2 tablespoons vegetable oil
• 1 cup sliced fresh mushrooms
• 1 medium onion, thinly sliced, separated into rings
• 1 cup shredded lettuce
• 4 large pita bread loaves, halved

Cooking Instructions

Wash hands. Blend salad dressing and dill in a small bowl. Set aside.

Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken; cook and stir 3 to 5 minutes or until chicken is hot.