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.
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.