Tastes fine but it made too much to fit into the pita bread. Had to double the amount of pita bread to remedy that. Was too much effort for the sake of a sandwich however.
Peanut-Sauced Chicken Pitas
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.
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Total: 24 Minutes
- Calories: 275
- Fat: 9.6g
- Saturated fat: 2.4g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 2.5g
- Protein: 21.4g
- Carbohydrate: 25.7g
- Fiber: 3.9g
- Cholesterol: 52.5mg
- Iron: 2.5mg
- Sodium: 620mg
- Calcium: 32mg
- 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
- 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.
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