Buffalo Ranch Chicken Stuffed Pita Pockets

• 1 lb boneless, skinless chicken breasts
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch dressing, divided
• 4 pita pockets
• 1 cup shredded cheddar cheese
• 1/2 cup diced celery
• 1/4 cup chopped fresh parsley
• 2 green onions, sliced
• Salt and pepper to taste
• Olive oil spray

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season chicken breasts with salt and pepper. Spray a baking sheet with olive oil and place chicken on it.
3. 3 Bake for 20 minutes or until chicken is cooked through.
4. 4 Shred the chicken and toss with buffalo wing sauce.
5. 5 Warm pita pockets in the oven for 2-3 minutes.
6. 6 Mix diced celery into the shredded buffalo chicken.
7. 7 Stuff each pita with buffalo chicken mixture and sprinkle with cheddar cheese.
8. 8 Drizzle with ranch dressing and garnish with parsley and green onions.
9. 9 Serve immediately.

Equipment

• Baking sheet
• Oven
• Cutting board
• Knife

Variations

• Add crumbled blue cheese to the pitas for a classic buffalo flavor boost.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use vegan ranch and buffalo sauce for a vegan version.

Pairings

• Pairs well with a crisp, cold lager or a tangy coleslaw.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the buffalo sauce.
• If you prefer a crispier texture, grill the chicken instead of baking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep pita pockets crispy.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a side of carrot sticks and blue cheese dressing for dipping.

FAQ