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
- 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