Full Recipe

Chicken Hummus Pita

Breaded Boneless Dings 2/5# Fully Cooked

Crispy fried Boneless Wing Dings® topped with a chickpea and cucumber slaw dressed in a toasted coriander and hummus vinaigrette, stuffed in a pita pocket.

Recipe Preparation

Servings:
1
Yield:
24

Ingredients

  • 7 1/2 lb
    Pilgrim's® FC Boneless Wing Dings® 10#
  • 12 each
    Pita bread, cut in half
  • 3 qt
    Cucumber chickpea slaw (recipe provided)

Method

  1. Fry 5 Boneless Wing Dings® in deep fryer at 350°F for 4 minutes and 30 seconds or until a thermometer inserted into the chicken reads 165°F.

  2. Fill pita bread half with 5 Boneless Wing Dings®; top with 1/2 cup cucumber chickpea slaw.

Servings:
1
Yield:
3 quarts

Ingredients

  • 2/3 c
    Vegetable oil
  • 1/3 c
    Hummus, prepared
  • 2 tbsp
    Apple cider vinegar
  • 1 tbsp
    Coriander seeds, toasted
  • 1 tbsp
    Honey
  • 1 tbsp
    Spicy brown mustard
  • 2 tsp
    Garlic, peeled, minced
  • 1 tsp
    Salt
  • 1/2 tsp
    Black pepper
  • 1 1/2 qt
    English cucumbers, julienned
  • 1 1/2 qt
    Chickpeas, canned, rinsed and drained

Method

  1. Process the oil, hummus, vinegar, coriander seeds, honey, mustard, garlic, salt and pepper in a blender until smooth.
  2. Combine cucumbers and chickpeas in a large bowl; drizzle with dressing and toss to coat.

Recipe Suggestions