INGREDIENTS
- 4 pocketless pita breads
- Garlic-flavored cooking spray
- 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
- 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
- 4 reserved quarters cooked yellow bell pepper, thinly sliced
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup each crumbled blue cheese
and chopped celery - Garnish: celery leaves
PREPARATION
1. Heat oven to 450°F. Line a baking sheet nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.
