Buffalo Chicken Pita Pockets

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by Helen Fletcher

KMOV.com

Posted on January 31, 2012 at 9:00 AM

Updated Monday, Jan 30 at 3:04 PM

Super Bowl has become a national event where football and food meet.  But whatever is served it needs to be “watcher friendly”.  Nobody wants to take their eyes off the screen less they miss THE PLAY!!!  Pita pockets fit this category to a tee as they keep the contents totally contained unlike a sandwich. 
 
With buffalo chicken wings the national snack food, I took the flavors of those wings as well as the items that accompany them, cut them all up, bound them together and stuffed them into a pita pocket. This recipe is best made the day before to allow the flavors to meld. Easy to make, easy to eat – no need to ever take your eyes off the screen!

1/2 cup Frank’s hot sauce
1/3 cup vegetable oil
2 – 6 to 8 ounce boned, skinned chicken breasts
1 cup chopped celery
5 ounces blue cheese crumbles
1/2 cup thick bottled Bleu Cheese Salad Dressing
Additional hot sauce to taste
Leaf Lettuce
4 Pita Pockets

Combine the hot sauce and vegetable oil.  Marinate the chicken breasts in the mixture overnight. 
 
Preheat the oven to 350 degrees.  Line a rimmed baking sheet with foil and spray it.  Place the chicken breasts on the foil and spoon some of the marinade over them.  Bake for 20 for 22 minutes until done.  Cool.  Cut into bite size pieces.

Combine the chicken, celery, bleu cheese crumbles and salad dressing.  Adjust the hotness with additional hot sauce to taste.  Place leaf lettuce into pita pocket  halves.  Fill with the buffalo chicken mixture, serve and enjoy.
 

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