• 12 ounces chicken tenders
  • 1 onion , thinly sliced
  • 1 red bell pepper , cut into strips
  • 1/2 cup zesty Italian dressing
  • 1/4 teaspoon red pepper flakes
  • 4 pita bread rounds
  • 8 leaves leaf lettuce
  • 4 tablespoons crumbled feta cheese
  • 1 Cut chicken tenders in half lengthwise and crosswise.
  • 2 Coat large nonstick skillet with nonstick cooking spray.
  • 3 Cook and stir chicken over medium heat 3 minutes.
  • 4 Add onion and bell pepper; cook and stir 2 minutes.
  • 5 Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
  • 6 Remove from heat; uncover and let cool 5 minutes.
  • 7 While chicken mixture is cooling, cut pita breads in half to form pockets.
  • 8 Line each pocket with lettuce leaf.
  • 9 Spoon chicken filling into pockets; sprinkle with feta cheese.
  • 10 Note: Salad dressings offer a surprising amount of convenience in the kitchen.
  • 11 Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.