Cut chicken tenders in half lengthwise and crosswise.
Coat large nonstick skillet with nonstick cooking spray.
Cook and stir chicken over medium heat 3 minutes.
Add onion and bell pepper; cook and stir 2 minutes.
Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
Remove from heat; uncover and let cool 5 minutes.
While chicken mixture is cooling, cut pita breads in half to form pockets.
Line each pocket with lettuce leaf.
Spoon chicken filling into pockets; sprinkle with feta cheese.
Note: Salad dressings offer a surprising amount of convenience in the kitchen.
Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.
“These were a thumbs up at our house.Two kids went back for seconds. :)I don’t like feta cheese so used colby jack.I didn’t have red bell pepper and used green bell pepper from the garden.Followed everything else exactly.This was perfect for a warm summer day.Made for the August 2008 Aussie/NZ recipe swap.”