These were really delicious! I used canned chicken breast instead of the thigh meat, and canned bean sprouts (don't really trust the fresh ones...). Very filling, and only 7 pts!
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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