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.”
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.
PREPARATION & COOKING:
Refer to package label for preparation instructions
7½ pounds (120 pieces)(Approx. 1½ bags)
Pita bread, cut in half
12 each
To make one serving:
- 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.
- 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 tablespoons
Coriander seeds, toasted
1 tablespoon
Honey
1 tablespoon
Spicy brown mustard
1 tablespoon
Garlic, peeled, minced
2 teaspoons
Salt
1 teaspoon
Black pepper
½ teaspoons
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.