Follow these steps for perfect results
shredded skinless, boneless rotisserie chicken thigh or drumstick meat
shredded
green onions
thinly sliced
thin red bell pepper
strips
peanut satay sauce
kosher salt
chile paste with garlic
whole-wheat pita
cut in half
fresh mung bean sprouts
rinsed, drained, and patted dry
carrot
diagonally-cut
fresh cilantro
chopped
Combine shredded chicken, green onions, red bell pepper strips, peanut satay sauce, and kosher salt in a bowl.
Stir in chile paste, if desired.
Cut pita in half.
Fill each pita half with about 1/2 cup chicken mixture.
Add 1/4 cup bean sprouts.
Add 1 tablespoon carrot.
Add 1 tablespoon cilantro.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
Use different types of sprouts for variety.
Everything you need to know before you start
5 mins
Can be made ahead and stored in the refrigerator for up to 2 days.
Serve pita halves on a plate. Garnish with extra cilantro.
Serve with a side of fruit or vegetables.
Serve with a small bowl of soup.
Pairs well with the peanut sauce.
Discover the story behind this recipe
Inspired by Thai flavors.
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