Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten.

 

To make sauce, combine ranch dressing and dill.

 

In large fry pan, heat 1 Tbsp oil. Add mushrooms and onion; cook 3 minutes or until tender. Remove from pan; set aside. Heat remaining Tbsp of oil in pan; add chicken. Cook for 4 to 5 minutes per side or until done. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Slice into strips.

 

Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce. Serve with carrot sticks. Tip: add one peeled, seeded and chopped cucumber to ranch dressing for extra crunch or use cucumber ranch dressing mixed with dill.