This lunch idea was inspired by my sister and her LOVE for Buffalo Chicken Dip! I thought I would try out the healthy version she discovered and try it for my lunches this week. This recipe was super easy to make and is easy to pack as a lunch. You could either make the pita open faced or closed if you wanted to depending on the pita you choose. I chose to make my pita on garlic Naan bread this week. An even healthier option would be to choose any pita that is whole grain.
Buffalo Chicken Topping for Pitas
~4 boneless skinless chicken breasts (medium-large)
~3/4 cup of greek yogurt
~1/4 cup of Buffalo Sauce (I used Presidents Choice brand but Frank's hot sauce is always good)
Cook in slow cooker for 3 hours on low. When done, shred the chicken and place on a warmed pita. Top with fresh tomatoes, chopped romaine lettuce and cheddar cheese (optional).
For those following the 21 Day Fix guide: 1 green, 1 red, 1 yellow and 1 blue (if you choose to also top with cheese).
The flavour of the buffalo chicken is delicious! If you like spicy then I recommend adding more hot sauce. The recipe is quite mild and your children may like it too! Hope you enjoy!
