Peanutty Chicken Pitas

Author: Canadian Living

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.

  • Portion size 4 servings


  • 1/3 cup smooth peanut butter
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced gingerroot
  • 1 tablespoon sweet mustard
  • 4 teaspoons soy sauce
  • 2 teaspoons white wine vinegar
  • 2 pita breads halved
  • 4 lettuce leaves
  • 1 1/2 cup alfalfa sprouts
  • 1/2 cup chopped cucumber
  • 1 tomato diced
  • 2 green onions chopped
Grilled Chicken:
  • pinch salt
  • pinch pepper
  • 2 boneless skinless chicken breasts


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.

Nutritional facts <b>Per serving:</b> about

  • Protein 21 g
  • Calories 260.0
  • Total fat 9 g
  • Total carbohydrate 25 g
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Peanutty Chicken Pitas