The original plan today was to do some type of Buffalo Chicken Wrap, but after having one of our Brisket Gyros on Saturday night I haven’t been able to stop thinking about how great those flavors would work with my smoked chicken.
I’ve been working really hard to dial in the perfect combination of smoke and seasoning for my pulled chicken, and I am really happy with the improvements that I have seen over the past few weeks.
Today we are serving that delicious smoked chicken on warm pita bread with lettuce, tomato, onion, and my house-made tzatziki sauce.
