Chicken Taco Pita Pockets

Ingredients:

1 red bell pepper, chopped
2 chicken breasts, cut into 1 inch pieces
1/2 packet of taco seasoning
1/2 packet full of water
1/2 c. mild salsa
2 single serving containers of Ranch Wholly Guacamole (found in the produce section)
1/2 c. shredded Kraft reduced Mexican cheese
shredded romaine lettuce/ red cabbage mix
low fat Ranch dressing
4 whole wheat pita pocket halves

My dog LOVES bell peppers....she can't even sit still!

In a medium skillet, set to medium low heat, cook the chicken breast pieces and bell pepper, stirring occasionally until no longer pink in the middle (about 3-5 minutes). Add the taco seasoning, and fill the taco seasoning bag half way full of water and add to the pan. Stir together and cook until the water reduces and the taco seasoning almost becomes a sauce. Let cool slightly.

Meanwhile spread the guacamole on one side of each of the inside of the pita pockets. Put about 1/4 c. of the shredded lettuce towards the bottom. Stir the salsa in with the chicken taco mix, and divide evenly among the pita pockets. Top with the shredded cheese, and drizzle with the ranch dressing. These pita sandwiches are SO amazing and the guacamole sends it over the top!