Rating: 4.5 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 7

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.

Jackie Newgent
Recipe by Cooking Light August 2011

Gallery

Levi Brown; Styling: Angharad Bailey

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
2 servings (serving size: 1 stuffed pita half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef'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 www.choosemyplate.gov.

Nutrition Facts

275 calories; fat 9.6g; saturated fat 2.4g; mono fat 3.6g; poly fat 2.5g; protein 21.4g; carbohydrates 25.7g; fiber 3.9g; cholesterol 52.5mg; iron 2.5mg; sodium 620mg; calcium 32mg.
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