Peanut-Sauced Chicken Pitas

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 24 Minutes
Total: 24 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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.

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