Buffalo Chicken Pita Pockets (Edit recipe)

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Packed with bold flavor and tender chicken, these pita pockets are so easy to customize! Load them up with fridge and pantry staples like pickles or crushed tortilla chips for a low-effort lunch or dinner that comes together in minutes.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

2 Chicken Breast
2 cups Mild Buffalo Sauce
0.25 cup Ranch Dressing
2 cups Romaine Lettuce, shredded
1 cup Celery, thinly sliced
0.5 cup organic Blue Cheese Crumbles
3 Pita, for serving, sliced in half

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the chicken and buffalo sauce in a heavy bottomed pot on the stove over medium heat. Bring it to a simmer and then cover with a lid. Cook for 25-30 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and shred with a stand mixer or two forks. Return it to the pot and toss it in the buffalo sauce on low heat for 2 minutes.
Heat the pita over a flame on a gas stove until it’s lightly charred. Slice it in half and spread the ranch dressing inside. Then stuff the pita pockets with the shredded chicken, romaine, celery, and crumbled blue cheese.

Notes

Tips: *you can make the chicken in the slow cooker *you what you’ve got in the fridge! Pickled onions, crispy fried onions, pickles, or other sauces you might have would be great to use here! *meal prep it and store everything in separate containers til you’re hungry

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	17 g
Carbohydrates:	9 g
Protein:	12 g
Cholesterol:	43 g
Sodium:	2322 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.