This has become one of our new summer favorites 

Scroll to bottom for full recipe.

This recipe never seems to lose it's initial "wow factor" and is a great, hot weather option. It is surprisingly easy and tastes like you spent a lot of time on it. It also works well with tortilla wraps, flatbread wraps, sub buns or by itself as a hearty chicken salad. We generally use Joseph's brand pitas for their healthier ingredients and lower calorie count. 

Pre-made Ranch dressing

Ranch in the bottle from the store is acceptable, but I am a ranch snob and only like the kind made from the packet of Hidden Valley. It's just better. 

For the dressing mix

I used to buy buttermilk, but would always end up tossing the remaining out because the shelf life was never long enough for me to use it up. I discovered a way to skip the buttermilk and substitute with something I could use on an as needed basis. You can make a version of your own buttermilk that will work for any recipe that calls for it by adding 1 tablespoon of vinegar to 1 cup of milk.  This was a game changer for me. Ranch dressing suddenly became an easy thing to make with no trips to the store required. Stir the two together and without any further wait, add to whatever you are making. It may not be exactly the same, but it works well enough to satisfy this ranch dressing snob. 

Why this recipe is so good

Well, first you have to like ranch dressing. I actually know someone who doesn't care for it.  No seriously, they don't. I know right?  You could also use another dressing like honey mustard if that were the case. Back to the case for the case of why this recipe is so good; Chicken, Bacon, Ranch is a classic! It works because the flavors all work well together. A version of this probably exists on the menu at your local pub/restaurant because it is a favorite! I think one of the most important reasons it works, is because the ranch (or dressing of choice) is mixed in instead of spread on the bread of choice. The consistency of the chopped ingredients allow the flavors to mingle and become part of each other. 

Here's what you'll need to make Chicken, Bacon, Ranch on a Pita 

4 to 5 boneless, skinless cooked chicken thighs (or breast meat), chopped.

8 strips of bacon, cooked and chopped into small pieces. 

1 medium to large tomato, diced.

2 cups shredded or chopped lettuce

1/4 cup of ranch dressing

1 Teaspoon salt

1 Teaspoon pepper

3/4 cup of shredded mozzarella

1 Tablespoon of barbecue rub or grilling rub 

4 pitas

How to make it

• Season chicken with rub and then sauté chicken in a medium fry pan on medium high or grill chicken on medium high until cooked through (internal temp should be 165º 

Here are two chicken rubs I like. You can also make it your own. Spiced Chicken Dry Rub

• Once chicken is cooked, cool and dice into half inch pieces.
• Dice tomato into small cubes.

• Chop or shred lettuce.
• Cook bacon according to package directions and to your preference of crispness, cool,  then chop into small bite size pieces.

• Lightly grill pitas in a pan sprayed with cooking spray and set aside. Warming them in the micro-wave for about 10 seconds, also works and both methods will make the pita more flexible and less likely to crack or break. 

Almost any of your favorite shredded cheeses could be used in place of mozzarella. We also enjoy using Monterey Jack 

Mixing it all together!

• In a large bowl, add lettuce, chicken, bacon, and diced tomato and toss together. Next add salt, pepper, mozzarella, and ranch. Toss again to mix. 

The Salt & Pepper are important ingredients and should not be skipped.  

• Scoop mixture into the four pitas and fold in half.  

Additions

You might have some ideas for things that are a favorite around your home. Here are some of mine; black olives, mild pepper rings, green onions, extra ranch for dipping (you laugh but I would do this), pickles, yellow onions, cucumbers, mushrooms.  Please share if you have more ideas that would work for this recipe in the comments.

Garnishes and sides

This recipe would work well with chips, cucumbers, and of course the Capresé-Bob pictured above.

The Recipe

Makes 4 servings.

Takes approximately 30 minutes to make.

The happiness factor lasts for hours.

CHICKEN BACON RANCH PITAS

Ingredients

• 4 to 5 boneless, skinless cooked chicken thighs (or breast meat), chopped.
• 8 strips of bacon, cooked and chopped into small pieces. 
• 1 medium to large tomato, diced.
• 2 cups shredded or chopped lettuce
• 1/4 cup of ranch dressing
• 1 Teaspoon salt
• 1 Teaspoon pepper
• 3/4 cup of shredded mozzarella
• 1 Tablespoon of barbecue rub or grilling rub (
• 4 pitas

Directions

• Season chicken with rub and then sauté chicken in a medium fry pan on medium high or grill chicken on medium high until cooked through (internal temp should be 165º)  Once chicken is cooked remove from pan and cool a few minutes. Dice into 1/2 inch pieces. 
• Dice tomato into small cubes.

• Chop or shred lettuce.
• Cook bacon according to package directions and to your preference of crispness, cool,  then chop into small bite size pieces.

• Lightly grill pitas in a pan sprayed with cooking spray and set aside. Warming them in the micro-wave for about 10 seconds, also works and both methods will make the pita more flexible and less likely to crack or break. 

• In a large bowl, add lettuce, chicken, bacon, and diced tomato and toss together. Next add salt, pepper, mozzarella, and ranch. Toss again to mix. 
• Scoop mixture into the four pitas and fold in half.  

What do you think? Let us know if you try this recipe. We'd love to hear your thoughts.