Chicken Hummus Pita
“Mediterranean-style sandwiches appeal to two out of five consumers (43%). Mediterranean cuisine is generally perceived to be healthy, which may boost appeal among some consumers.”
Technomic, Sandwich Consumer Trend Report, 2012
Crispy fried Pierce Chicken® Boneless Wing Dings® topped with a chickpea and cucumber slaw dressed in a toasted coriander and hummus vinaigrette, stuffed in a pita pocket.
INGREDIENTS
| Pierce Chicken® Boneless Wing Dings® (Code #111125) | 7½ pounds (120 pieces) (Approx. 1½ bags) |
| Pita bread, cut in half | 12 each |
| Cucumber chickpea slaw (recipe provided) | 3 quarts |
METHOD
To make one serving:
- Fry 5 Boneless Wing Dings® in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
- Fill pita bread half with 5 Boneless Wing Dings;® top with ½ cup cucumber chickpea slaw.
CUCUMBER CHICKPEA SLAW
| Vegetable oil | ⅔ cup |
| Hummus, prepared | ⅓ cup |
| Apple cider vinegar | 2 tablespoon |
| Coriander seeds, toasted | 1 tablespoon |
| Honey | 1 tablespoon |
| Spicy brown mustard | 1 tablespoon |
| Garlic, peeled, minced | 2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| English cucumbers, julienned | 1½ quarts |
| Chickpeas, canned, rinsed and drained | 1½ quarts |
Makes 3 quarts:
- Process the oil, hummus, vinegar, coriander seeds, honey, mustard, garlic, salt and pepper in a blender until smooth.
- Combine cucumbers and chickpeas in a large bowl; drizzle with dressing and toss to coat.
Main Ingredient
