Peanut-Sauced Chicken Pitas

Quick and easy lunch or dinner! We had Creamy Potato Salad on the side ~ yum!

Yield: 2 servings (serving size: 1 stuffed pita half)

Total: 24 Minutes 

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. 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.

Nutritional Information:

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