Spicy Buffalo Chicken Pita

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs capsicum
• 300g free-range chicken thigh fillets
• 2pcs pita pockets
• 25g sriracha chilli sauce
• 50g smoky aioli
• 15ml olive oil
• 20g butter
• 5ml sugar
• 5ml white vinegar

Method

1. Step 1 — Bake fries
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick fries. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake the fries for 20 mins or until tender.
2. Step 2 — Prep ingredients
   While the fries are baking, thinly slice the capsicum. Cut the chicken into bite-sized chunks. Season the chicken with salt and pepper.
3. Step 3 — Cook chicken and capsicum
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the chicken, stirring, for 5 mins or until well browned. Add the capsicum and cook, stirring, for 4-5 mins until the chicken is cooked through and the capsicum is tender. Remove from the heat.
4. Step 4 — Warm pita
   Meanwhile, halve the pita to form 4 pockets, put in a single layer on an oven tray and cover with foil. Heat in the oven for 10 mins until softened and warmed through.
5. Step 5 — Make buffalo sauce
   While the pita are warming, melt 20g butter in a small saucepan over medium heat. Add the sriracha sauce (sriracha is a hot chilli sauce; reduce it if you prefer less heat or serve it at the table), 1 tsp sugar and 1 tsp white vinegar and stir until combined. Season with salt.
6. Step 6 — Get ready to serve
   Add the buffalo sauce to the chicken mixture and stir until well combined. Fill the pita with the chicken mixture. Divide the chicken pita and fries among plates and serve with the smoky aioli.

Allergens

Milk, Gluten, Wheat, Sulphites, Egg