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Peanut-Sauced Chicken Pitas

Photo: Levi Brown; Styling: Angharad Bailey
Hands-on time 24 mins
Total time 24 mins
Yield 2 servings (serving size: 1 stuffed pita half)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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