Peanut Chicken Pitas

Author: Canadian Living

Pack the filling separately to assemble at your destination in order to avoid mushy sandwiches.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2009

Ingredients

  • 2 chicken breasts, boneless, skinless
  • 1 tablespoon canola oil
  • 1/4 teaspoon each of salt and pepper
  • 1/4 cup natural peanut butter
  • 3 tablespoons sodium-reduced soy sauce
  • 3 tablespoons lime juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon minced gingerroot
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 2 celery ribs diced
  • 2 green onions
  • 1 carrots
  • 1/2 cup snow pea blanched and quartered crosswise
  • 4 pita breads halved, or flour tortillas

Method

Brush chicken with oil; sprinkle with salt and pepper. Roast on baking sheet in 400°F (200°C) oven until juices run clear when chicken is pierced, 20 to 25 minutes. Let cool; cut into cubes. (Make-ahead: Refrigerate in airtight container for up to 6 hours.)

In large bowl, whisk together peanut butter, soy sauce, lime juice, sugar, ginger, sesame oil and garlic until smooth. Stir in chicken, celery, green onions, carrot and snow peas. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Divide among pitas.

Nutritional facts Per serving: about

  • Sodium 989 mg
  • Protein 28 g
  • Calories 418.0
  • Total fat 15 g
  • Cholesterol 42 mg
  • Saturated fat 2 g
  • Total carbohydrate 44 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peanut Chicken Pitas

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