Peanut-Sauced Chicken Pitas

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.

2 servings (serving size: 1 stuffed pita half)

Total time: 24 Minutes


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 H&F Bread Co. 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.

Photo: Levi Brown; Styling: Angharad Bailey

Source: Cooking Light

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