Grilled Onion Chicken Bacon Ranch Pitas
Cooking Time
Total Time
You can make the bacon, chicken, and onions ahead of time and reheat before serving.
Yield: 4
  • 2 boneless, skinless chicken breasts
  • 1-3/4 c Kraft Classic Ranch Dressing, divided
  • 1 tsp fresh lemon juice
  • 1 tsp chopped garlic or ¼ tsp garlic powder
  • ⅛ c vegetable oil
  • 1 Tbl fresh parsley, chopped
  • ⅛ tsp ground cayenne pepper (optional)
  • Salt & Pepper
  • 1 medium white or sweet onion, peeled and sliced into ¼” horizontal slices
  • 1 Tbl vegetable or olive oil
  • 1 Tbl butter
  • 4-6 pieces bacon
  • Lettuce
  • ¾ c shredded Kraft Cheese – cheddar or Mexican Blend
  • 1 Roma tomato, sliced
  • 4 whole pitas
  1. Marinate the Chicken: At least 4 hours before dinner or the night before, pat dry the chicken breasts with a paper towel then place them in a reclosable bag and gently pound the thicker side of the chicken until it’s even with the other. Be gentle, you don’t want to pound it too thin or break it apart; set aside. 
  2. In a small bowl mix 1 cup of Kraft Classic Ranch Dressing with lemon juice, chopped garlic, vegetable oil, fresh parsley, ground cayenne pepper (optional). Stir until incorporated and then pour into the reclosable bag (change the bag if holes were created in the pounding)
  3. Seal the bag and massage the chicken to be sure it’s completely coated by the marinade. Marinate in the refrigerator turning and massaging a few times.
  4. About 30 minutes before dinner, start the grill.
  5. Make a foil pan for the bacon and cook until crispy. Move to paper towels to drain. Reserve the bacon grease and use it to prepare the grill for the chicken.
  6. Slice the onions in ½” thick slices and place them on a piece of aluminum foil. Lightly sprinkle them with the olive oil and add butter. Salt & pepper lightly.
  7. Place them on the grill, sealed up, and after 5 minutes open the packet and stir the onions to coat. Grill for 10-15 minutes more on medium (about 350 F) or until tender, turning once or twice, and leaving the packet open on the last turn.
  8. Just before the onions are done, brush the grill with the reserved bacon grease. Remove the chicken from the marinade (toss any extra) and place them on the prepared grill. Grill 2-3 minutes at medium heat (about 350 F) then do a ¼-turn. Grill another 2-3 minutes and then flip and repeat.
  9. Test the breasts with a thermometer after 6 minutes. Pull them from the grill when they’re 155-160 F (160 is safe, 155 will rise to 160 within 2-3 minutes after being removed from the grill). Cooking them longer will dry out the chicken. Allow them to cool for 2-3 minutes and then slice them about ¼” thick on the short side (1 breast for 2 sandwiches).
  10. Set aside the cooked chicken, grilled onions, and bacon. Cut the top quarter of a pita and gently insert it into the bottom of the larger side. Add cheese, chicken, and grilled onions. Place the pita onto the grill (med-high heat) and warm slightly (about 2 minutes). Carefully flip it over and warm the other side.
  11. Add lettuce, tomatoes, and reserved Kraft Ranch Dressing.
  12. Enjoy immediately or refrigerate items separately and rewarm and assemble just before serving.
Recipe by Baby to Boomer Lifestyle at