The Recipes

Buffalo Chicken Pita Sandwich

When I made chicken earlier this week, the chicken breast I had was SO big it was enough for two meals.  If you are making the chicken for this sandwich instead of using up leftovers, cook the chicken any way you like - roasted, poached, grilled, whatever your fancy.  This would also be a good use of a store-bought rotisserie chicken from the grocery store as well.  Feel free to add in some other veggies such as onion, tomato or lettuce to make the sandwich healthier, or make a bleu cheese dressing as opposed to just using the crumbles.  Just like ordering chicken wings at a restaurant, customize away.



Buffalo Chicken Pita Sandwich

- 1- 1 1/2 c. chicken meat, diced or shredded
- 1 celery rib, diced2 T. butter
- 1 tsp. ancho chile powder or regular chili powder
- 1/6 c. hot sauce (estimate)
- 1 garlic clove, minced
- 1 T. honey
- splash of white wine vinegar
- 1 pita, cut in half and carefully opened
- 3 T. bleu cheese crumbles
- salt
- pepper

In a small pot, melt the butter.  Add the garlic and chile powder and stir to combine.  Add the honey, hot sauce, and splash of vinegar.  Season with salt and pepper.  Let it come to a simmer for about five minutes; until it is warmed through.  

In the meantime, combine the chicken and celery.  You can let the sauce cool completely, or use it to warm up the chicken.  Toss the mixture with the sauce and spoon it into the pita halves.  Top with the bleu cheese.