this, then that-Buffalo Chicken Pita

Before I invest too much time in a category that could be grammatically incorrect, can someone tell me if I am correct in using ‘then’ instead of ‘than’. Seriously, grammar police… help me.

With lots of leftovers from our chicken gyro’s, I made one of my all-time favorite meals. PIZZA. I’ve tried it a few ‘healthy’ ways, and this one falls into the ‘pretty-much’ healthy category.

Buffalo Chicken Pizza



  • Diced chicken (from gyro recipe)
  • diced red onion (from gyro recipe)
  • Pita/whole wheat wrap/salad base (from gyro recipe)
  • Fresh Parsley
  • Buffalo sauce
  • Gorgonzola cheese (or blue cheese… or nothing if you hate the taste)
  • Shredded Cheese (any kind will work, mine was fat-free with 2% milk from Aldi)
  • Olive Oil


  1. Preheat oven to 375
  2. Take pita and drizzle with olive oil (If you’re using a wrap- lay it on a plate and drizzle a little with olive oil, if you’re using a salad base, put salad in a bowl). For the pita and wrap, set it on a baking sheet.
  3. Next, take the chopped chicken and toss in buffalo sauce. Top on pita/wrap/salad.
  4. Sprinkle Gorgonzola, red onion,  and (just a little) shredded cheese on your base.
  5. Stick pita in the oven. (If you’re using a wrap, I recommend rolling it like a burrito. The ingredients are too heavy for a sophisticated pizza eating experience.) If you’re eating a salad, you’re good to go!
  6. Bake pizza/wrap for about 6-8 minutes, until cheese is melted and there is slight browning on wrap/pizza.
  7. Once out of the oven, top with fresh parsley and enjoy!

Why this recipe works:

  • There are less than 200 calories in a whole wheat wrap or 1/2 of a pita.
  • Chicken is a great protein, a little buffalo sauce adds flavor.
  • Choosing cheese that is 2% will allow you to feel ‘indulgent’ without adding too many calories. (I typically sprinkle about 2 TBSP)
  • It’s a MUCH better alternative to Domino’s and has close to the same nutrition facts as a lean cuisine pizza.







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