Creamy Caesar Chicken Pitas

• 1/2 cup Italian-seasoned breadcrumbs
• 1 pound skinless, boneless chicken breast halves, cut into thin strips
• 1/2 cup fat-free milk
• 1 tablespoon vegetable oil
• 3 (6-inch) pita bread rounds, cut in half
• 3 cups shredded iceberg lettuce
• 6 (1/4-inch-thick) slices tomato, halved
• 3/4 cup low-fat creamy Caesar dressing (such as Kraft's Just 2 Good)

1. Place breadcrumbs in a large heavy-duty zip-top plastic bag. Dip chicken in milk; add chicken to bag. Seal and shake to coat.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken; saute 7 minutes or until done.
3. Fill each pita half evenly with lettuce, tomato, and chicken. Drizzle each half with 2 tablespoons dressing.

italianseasoned breadcrumbs, skinless, milk, vegetable oil, bread, shredded iceberg lettuce, tomato, lowfat creamy caesar dressing

Taken from www.myrecipes.com/recipe/creamy-caesar-chicken-pitas (may not work)