Peanutty Chicken Pitas
All these tasty sandwiches need are a few crunchy carrot sticks on the side. Mango sorbet with fresh blueberries makes a refreshing ending to the meal.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 260 |
| protein | 21 g |
| fat | 9 g |
| carbohydrate | 25 g |
-
1/3 cup (75 mL) smooth peanut butter
2 cloves garlic, minced
2 tbsp (25 mL) chopped fresh coriander or parsley
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) sweet mustard
4 tsp (20 mL) soy sauce
2 tsp (10 mL) white wine vinegar
2 pita breads, halved
4 lettuce leaves
1-1/2 cups (375 mL) alfalfa sprouts
1/2 cup (125 mL) chopped cucumber
1 tomato, diced
2 green onions, chopped
Grilled Chicken:
Pinch each salt and pepper
2 boneless skinless chicken breasts
Preparation:
Grilled Chicken: Sprinkle salt and pepper over chicken; grill on greased grill over medium-high heat, turning once, for about 12 minutes or until no longer pink inside. Let cool slightly; slice into strips.
Meanwhile, in small bowl, whisk together peanut butter, garlic, coriander, ginger, mustard, soy sauce, vinegar and 1/4 cup (50 mL) warm water until smooth and the consistency of yogurt, adding up to 1 tbsp (15 mL) more water if too thick.
Line inside of each pita with lettuce leaf and alfalfa sprouts; divide chicken, cucumber and tomato among pitas. Spoon 2 tbsp (25 mL) sauce into each pita; sprinkle with green onions. Pass remaining sauce separately.
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