What is it about pitas that is so appealing?
For some reason, I just love the idea of tucking my entire meal into a little bread pocket.
(Of course, the reality is that half the time you end up ripping a hole in said bread pocket and the entire meal ends up on your plate, but let’s pretend that NEVER happens).
I started making this recipe when we lived in Boston, more than six years ago, and it’s stayed in the rotation since then.
Ella doesn’t love blue cheese, but she’ll eat it in this form, since it’s softened considerably by the yogurt and mayo.
Ani, on the other hand, will eat the entire container of straight blue cheese while I’m making dinner, if I don’t keep a close eye on her. That girl has never met a cheese she doesn’t like.
Blue Cheese and Bacon Pitas
(adapted from Cooking Light)
3/4 cup plain Greek yogurt
1/4 cup rumbled blue cheese
2 tablespoons mayonnaise
1/4 teaspoon freshly ground black pepper
2 chicken breasts, cooked and shredded
4 bacon slices, cooked and crumbled
2 cups shredded romaine lettuce
3/4 cup halved cherry tomatoes
4 pitas, cut in half
Combine first 4 ingredients in a bowl and whisk with a fork to combine. Add the chicken and bacon and stir to coat.
Fill the pitas with lettuce, tomatoes, and chicken/bacon mixture.