This recipe isn’t very scientific, but it’s delicious. I remember having lunch at a local restaurant here in Greenville and trying their buffalo chicken flatbread, a meal I couldn’t easily forget. Now, almost a year later, I set out to recreate this recipe and hope it lived up to the memories.

Many parts of this recipe can be made from scratch if you feel so inclined. Since Dan and I work full time plus do freelance work in the evenings, I try (since I’m the main cook now) to do something tasty, quick, and maybe healthy for dinner.

1. boneless chicken fingers
(We make our own by using Alton Brown’s pan-fried chicken method. We use more oil so the chicken is submerged so it cooks all the way around without overcooking the meat. We use Old Bay for the seasoning. This is probably the most time consuming part of the recipe.)

2. celery, cut into 1/2 - 1 1/2 inch matchsticks

3. buffalo sauce

4. ranch dressing

5. flatbread

Heat up the chicken and toss with buffalo sauce in a bowl. Place a proportionate amount of chicken in one half of each flatbread. Sprinkle with celery pieces. Add ranch dressing or serve it on the side as a dipping sauce. Fold the flatbread over like a taco. Dig in. YUM!!

This entry was posted on Friday, March 5th, 2010 at 8:26 pm and is filed under American, Dinner, Hot, Lunch, Meat, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.