Recipe from Pitabilities

Serves 1

4 oz. skinless bones chicken breast

2 oz. shredded mozzarella cheese

¼ white onion strips

2-3 green pepper strips

2 leaves of romaine lettuce finely shredded

½ roma tomato diced

4 or 5 banana pepper rings

For the chicken marinade:

½ teaspoon granulated garlic

½ teaspoon season salt

½ teaspoon salt

Dash of pepper

¾ teaspoon paprika

Frank’s Red Hot Sauce

For the Bella Sauce:

1 - 16 oz. jar real mayonnaise

½ lb. sour cream

½ teaspoon granulated garlic

½ teaspoon dry chicken base

1 teaspoon oregano

1 oz. white vinegar

1 oz. extra virgin olive oil

Wash chicken and use the dry spices to marinade the chicken. Rub in garlic, season salt, salt, pepper and paprika on the chicken. Let this sit in the refrigerator over night preferred or at least half hour.

Over medium heat in an iron skillet, sauté the chicken. A well seasoned iron skillet won’t need any oil to cook the chicken without sticking. 

As the chicken is cooking, in a small skillet sauté your onion and pepper strips, lower heat is better as you want them to caramelize slightly. Use butter or olive oil if desired.

When the chicken is almost done, dice up the chicken, add the grilled peppers and onions in the skillet, add desired amount of Frank’s Red Hot sauce to the chicken and onions. Reduce the heat and combine the sauce and chicken and then add the shredded mozzarella cheese (you can substitute blue cheese if desired) on the chicken, cover and allow the cheese to melt.

In a clean skillet heat the pita until it is soft and foldable with out breaking. Take the buffalo chicken with a spatula and place it on the pita. Top with shredded lettuce; add the Bella sauce, tomatoes and banana pepper. Wrap the pita in wax paper or foil.