This weekend, I’m heading back to mine and J’s college town for a special dinner/get-together, but I really wanted to share a delicious lunch that I had this week: Buffalo “Chicken” Pita. It was super easy to make, and it featured a really interesting addition—homemade “Ranch.”
I hate mayonnaise. I make no excuses about this, nor do I attempt to cover it up. I stray away from a lot of things. But recently, I’ve discovered how to get around using mayo: Greek yogurt. The last time I made something with buffalo sauce, I was wishing I had something like Ranch dressing to add to it. I mixed up a little sauce that was pretty good, but I made some tweaks this week that really made the flavor work.
To start, I used half of a Publix brand vegetarian chicken patty that I’d covered in buffalo sauce and let sit in the fridge overnight. I cut it up into chunks, then stuffed those into half of a pita loaf I’d toasted lightly, to make it sturdier. Also into the pita went about 1/2 an ounce of reduced-fat cheese, sliced and cut into tiny pieces, and some more buffalo sauce.
For the Ranch: I started with 2 tbsp 2% Greek yogurt and 1 tbsp lemon juice. I mixed and mixed until it was all blended and there were no chunks. I then added garlic, parsley, a little S & P and some paprika. I drizzled the sauce into the pita and toasted it till the outside was crispy.
Yum! Are there any recipes that you’ve made while finding your way around a tricky ingredient? For me, it’s mayo: I make spinach artichoke dip, potato salad, tuna salad and now Ranch, all without mayo.