- 1 ½ cups shredded or cubed chicken (can used grilled, boiled or rotisserie chicken)
- 4 slices bacon (cooked and crumbled)
- ¼ cup bleu cheese
- ¾ cup plain yogurt
- 2 TBS mayonnaise
- ½ tsp. freshly ground black pepper
- 1 small garlic clove
- Romaine Lettuce
- Sliced Tomatoes
Mix yogurt, mayonnaise, blue cheese, ground pepper and garlic together. Add chicken and bacon.
Put lettuce and tomatoes in pita pocket, stuff full with chicken salad.
- 1 1/8 cups warm water
- 3 cups all purpose flour
- 1 TBS oil
- ½ tsp. salt
- 1 ½ tsp. sugar
- 1 ½ tsp. yeast
Mix above ingredients in a bread maker on dough setting. When finished rising, roll out into a 12 inch long tube. Cut into 6 – 8 pieces. Roll out into circles. Let finished rolled dough sit on a floured surface with a towel on top for 30 minutes, to rise.
Bake at 500. Cook 2 or 3 pitas at a time, on a cooling rack directly on the oven racks. Bake for 4 to 5 minutes, or until tops start to golden. Remove from oven, place in brown paper sack to cool, then put directly in plastic for storage.