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.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.