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Buffalo Chicken Pita Pockets
Rachel Kim

Buffalo Chicken Pita Pockets

Hot buffalo chicken, crunchy celery and blue-cheese yogurt fit into pitas without the structural drama of an overloaded bun. Cut the chicken thin so the sauce reaches every piece. Total time: 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast cutlets
  • 1 tsp kosher salt
  • 1 tbsp vegetable oil
  • 1/3 cup cayenne pepper hot sauce
  • 2 tbsp unsalted butter melted
  • 1/2 cup plain Greek yogurt
  • 1/3 cup crumbled blue cheese
  • 2 celery stalks thinly sliced
  • 4 pita breads halved

Method
 

  1. Season the chicken with salt and heat the vegetable oil in a large skillet over medium-high heat.
  2. Cook the chicken for 3 to 4 minutes per side, until it reaches 165°F, then rest it for 3 minutes and slice thinly.
  3. Whisk the hot sauce with melted butter and toss it with the sliced chicken in the skillet.
  4. Stir the yogurt and blue cheese together and warm the pita halves for 30 seconds in the microwave.
  5. Fill each pita half with buffalo chicken, blue-cheese yogurt and sliced celery.