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
How to Make It
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.
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