Buffalo Chicken Pitas made with rotisserie-style chicken that’s oven roasted and brushed in buffalo sauce stuffed inside warmed pitas that are filled with shredded lettuce, tomatoes, and cucumbers served with a homemade creamy ranch sauce.
You can never go wrong with buffalo chicken. It’s such a classic and I thought this would be a fun, but different way to create a little sandwich that’s great to put together last minute with just a handful of ingredients.
A spin off of rotisserie chicken and shawarma chicken, the chicken sits in a hot sauce and buttermilk bath to brine briefly. Then its skewered threw some metal skewers that act as a spit. Since my oven isn’t big enough and I don’t have a rotisserie attachment for my grill, it cooks laying flat on a sheet tray with a wire rack and I just flip it a few times as it cooks. I love to use chicken thighs for this style of recipe, especially for pitas or wraps because the meat is already much more tender than breasts its practically falling off as I go to cut it. Another thing is that it ensures each bite isn’t tough and super succulent so that your not biting threw a tougher or bigger piece of chicken. The buffalo sauce is really easy to make, its hot sauce, butter and cayenne pepper thats simmered until it all comes together into a thick buffalo sauce.
I specifically used middle eastern khubz that are store bought. You need to dip them in a bit of water and warm them up before using to make the sandwiches. Any pita will do as long as their thick and will hold the sandwich filling. I heated these on a flat top and cooked them just until they didn’t feel wet to the touch. Cut them in half afterwards and they open up like little pita pockets.
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