-4 round flatbread pitas
-1 c. grilled chicken breast, chopped (I'm using the Perdue Shortcuts grilled chicken)
-1 c. low-fat shredded cheese
-1/4 c. low-fat bleu cheese or ranch dressing (have you tried the Bolthouse Farms Yogurt Dressings? Their low-fat cream dressings are so much better than the normal lite varieties. They are kept cold and usually can be found in the produce section by the veggie dips.)
-buffalo sauce, to taste
1. Preheat oven to 450 degrees F. Arrange pita flatbreads on a large baking tray and spread 2 T. of dressing on each.
2. Top each with 1/4 c. shredded cheese and chicken. (I'll let you decide the order, Michael and I often argue about what goes on last, toppings or cheese.)