Peanut-Sauced Chicken Pitas

Peanut-Sauced Chicken Pitas Recipe
Photo: Levi Brown; Styling: Angharad Bailey
Here's a tasty way to use up leftover roast chicken. Dark meat stands up to the intense flavors in the dressing. For a change, try using a wrap or naan instead of a pita.

Yield:

2 servings (serving size: 1 stuffed pita half)
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 24 Minutes

Nutritional Information

Calories 275
Fat 9.6 g
Satfat 2.4 g
Monofat 3.6 g
Polyfat 2.5 g
Protein 21.4 g
Carbohydrate 25.7 g
Fiber 3.9 g
Cholesterol 52.5 mg
Iron 2.5 mg
Sodium 620 mg
Calcium 32 mg

Ingredients

1 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat
1/3 cup thinly sliced green onions
2 tablespoons thin red bell pepper strips
2 tablespoons peanut satay sauce (such as Thai Kitchen)
1/8 teaspoon kosher salt
1 teaspoon chile paste with garlic (optional)
1 (6-inch) whole-wheat pita, cut in half
1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry
2 tablespoons diagonally-cut carrot
2 tablespoons chopped fresh cilantro

Preparation

1. Combine the first 5 ingredients, tossing well to coat. Stir in chile paste, if desired. Fill each pita half with about 1/2 cup chicken mixture, 1/4 cup bean sprouts, 1 tablespoon carrot, and 1 tablespoon cilantro.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jackie Newgent,

Cooking Light

August 2011
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