Peanut-Sauced Chicen Pitas

By jennyburkholder

Cooking Light Recipe

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

Step 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.