Buffalo Glazed Chicken & Bacon Pita
with Apple Salad, Cheesy Fries & Ranch Mayo
Take tender chicken strips and crispy bacon, douse them in a sticky BBQ sauce, then stuff them into warmed pita pockets, for an ultimate guilty-pleasure winner dinner. With ranch mayo, apple salad and cheesy fries to serve, this one will keep you salivating until the very last bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Potato
1 sprig
Spring Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Apple
1 packet
Bacon
1 packet
Chicken Breast
1 sachet
All-American Spice Blend
1 packet
Sriracha
(May be present: Soy.)
1 packet
Bbq Sauce
1 packet
Spinach & Rocket Mix
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Ranch Dressing
(Contains: Milk, Eggs;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Thinly slice spring onion. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Cheddar cheese and spring onion and bake, until golden and crisp.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice apple into wedges. • Roughly chop bacon. • Slice chicken breast into 1cm-thick strips. • In a large bowl, combine the plain flour, All-American spice blend and a generous pinch of salt. Add chicken strips, turning to coat. • In a small bowl, combine sriracha and BBQ sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken strips and bacon, tossing occasionally, until golden and cooked through, 4-5 minutes. • Remove from heat and add BBQ sauce mixture, turning to coat.
TIP: Chicken is cooked through when it’s no longer pink inside.
• While chicken is cooking, in a medium bowl, combine apple, spinach & rocket mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through. • In a second small bowl, combine mayonnaise and ranch dressing.
• Halve pita bread and evenly spread with ranch mayo. Fill pita with apple salad and buffalo glazed chicken and bacon. • Serve with cheesy fries. Enjoy!
