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.

BUFFALO CHICKEN

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.

PITAS

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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Buffalo Chicken Pitas

Oven roasted rotisserie-style buffalo seasoned chicken thighs shaved and stuffed inside middle eastern pitas served with chopped lettuce, tomatoes, cucumbers and creamy ranch sauce.

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Burgers & Sandwiches

Keyword: BBQ ranch, buffalo, chicken, dinner, ice cream sandwiches, lunch, pitas

Servings: 6 peoples

Ingredients

• 6-8 chicken thighs, skinless
• 2 cups buttermilk
• 1/4 cup buffalo sauce
• middle eastern pitas or khubz
• shredded lettuce
• tomato thinly sliced
• cucumber thinly sliced
• fresh cilantro
• salt and pepper to taste
• ranch sauce

buffalo sauce

• 1 cup franks hot sauce
• 1/2 cup butter
• 1 tbsp cayenne pepper

Instructions

• Combine buttermilk and hot sauce in a container large enough to store the chicken. Add the chicken thighs and refrigerate for at least 1 hour.
• Buffalo sauce: in a medium saucepan, melt the butter and hot sauce, season with cayenne pepper and simmer until thickened for 10 minutes.
• Preheat the oven to 350 degrees F. Remove the chicken and skewer threw 3 metal skewers, place on a baking tray with a wire rack. Alternatively place on wire rack. Brush both sides with some buffalo sauce and cook for 30 minutes. Remove from the oven, flip and brush once more with buffalo sauce. Cook for an additional 30 minutes. For extra crispy, Broil for 2-3 minutes at the end. Remove from the oven and brush with a final coat of buffalo sauce.
• Push all the chicken together and to the bottom of the skewers, stand up on a cutting board and shave thinly with a knife. Run the knife along the edges to cut into thin pieces.
• To assemble: Dip the pitas in water quickly and heat in a pan or on a griddle until warmed and no longer wet on both sides. Cut in half and open it up. Layer with lettuce, tomatoes, cucumber and season with salt and pepper. Finish by stuffing with buffalo chicken and serving with ranch overtop.