My boy loves meat – LOVES it. Being a vegetarian, this is one area where I cannot help. And as much as my hubby is welcome to eat any kind of meat he wants, I have intervened in one way; he has to drastically cut back his consumption of it. Not because I am trying to convert him to my way of eating, but because he is in his 20’s and his cholesterol was so high that the doctors threatened to put him on meds. Anyone who knows me knows two things about me, 1) I am not crazy about most doctors, especially those who want to cure everything with a pill, and 2) I am a firm believer that most, if not all, conditions can be managed through diet (cancer included). Needless to say that, cholesterol pills are not an option for my husband. He just needed to kick his burger-a-day habit (and to his credit, he did, and his cholesterol has shot down). So my husband has chosen to eat a mostly vegetarian lifestyle for his health, and in return I have committed to preparing him meals that will help curb his meat-lust.
My hubby LOVES buffalo wings (or as those of us from New York call them, “wings”). Being of Lebanese decent, he also loves a lot of the Lebanese cuisine that his Tita (“Grandmother” in Lebanese) has prepared for him. He is nuts for food in pita. I came up with this recipe for him to give him a taste of it all.
Low Cal Vegetarian Buffalo Chicken Pita Sandwiches
1/2 bottle of your favorite hot sauce (We like Louisiana or Frank’s)
2 tablespoons of Earth Balance, ghee, or whichever butter alternative you prefer
2-4 Quorn Naked Chick’n Cutlets (these are, IMHO, the best vegetarian chicken option around. I’ve fooled many of my meat-eating friends by sneaking this into recipes)
1 packet of ranch dressing mix (we like Simply Organic brand best)
1 – 2 whole grain pita (I use Trader Joe’s mini pitas – they offer a smaller portion, and since I pack them with lettuce, hubby gets full and doesn’t even seem to notice there is less pita)
Fat free plain yogurt (real or vegan, your choice. Or if you are vegan, you can whip up a great alternative by throwing raw cashews, water, lemon juice, garlic and a little sea salt into a blender. Add lemon juice and salt to taste)
Your favorite lettuce
Throw the hot sauce, ranch mix and butter alternative in large saucepan (I use my dutch oven, but a saucepan is fine), and cook over medium-high heat, stirring often. Once the butter alternative has melted, and everything is blended, throw in the chicken cutlets. Reduce to medium-low heat and let simmer for about 15 minutes, stirring frequently, until the chicken cutlets are cooked through. Remember, these are vegetarian so do not take nearly as long to cook as real chicken.
Once that is done, take out the chicken, cut into cubes and fill the pita pocket with lettuce, chicken cubes, and a dollop of the fat free plain yogurt. If you like it real saucy, there is plenty of sauce leftover in the pan to drizzle some on top. Enjoy.
My husband goes CRAZY for this dish! I hope you like it too!