An irresistible and light peanut sauce is mixed with chicken and vegetables, and tucked in a pita pocket to make a fantastic sandwich!

Friday nights are liberating for so many reasons. First of all, it's Friday. Need I say more? More importantly, I don't have to think about dinner for one minute. That's because Friday means pizza night. It's a family tradition that eliminates the five o'clock conundrum of "What am I going to make for dinner?"

Liberating.

Sometimes we take it easy on ourselves and stick with pepperoni. Other times we pull out all the stops and whip up Grilled Shrimp & Pesto Pizzas or our all-time favorite, Thai Chicken Pizza, either on naan bread (if I'm feeling particularly lazy) or regular pizza dough.

But let's be honest here...the Thai chicken pizza is really all about the sauce. Creamy, flavorful peanut sauce. Our go-to recipe for peanut sauce is an adaptation of a long-ago Cooking Light Magazine recipe, so it's lighter than most peanut sauce recipes out there.

Since the sauce is lick-your-fingers, taste-and-go-to-heaven fantastic, why limit it to pizza and soba noodles (one of our favorite make-ahead meals)? This time, I mixed some shredded rotisserie chicken with vegetables and a good dose of the peanut sauce, and tucked it all inside of pita pockets. Now that's how you do a sandwich!

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Thai Chicken Pita Sandwiches

Why should pizza have all the fun? Kick up some chicken with a Thai peanut sauce and serve it in a pita alongside fresh carrots and red peppers.

5 from 1 vote

Print Pin Rate

Course: Sandwiches

Cuisine: Thai

Keyword: Pita sandwiches

Prep Time: 20

Total Time: 20

Servings: Servings

Calories: 396kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The peanut sauce:

2 tablespoons sesame oil
½ cup smooth peanut butter
⅓ cup soy sauce
3 tablespoons rice wine or dry sherry
1 ½ tablespoons rice vinegar
1 tablespoon avocado oil or canola oil
1 tablespoon (packed) brown sugar
1 tablespoon minced fresh ginger
½ teaspoon chili garlic sauce

The sandwich:

2 cooked chicken breasts shredded
½ red bell pepper diced
1 large carrot grated
3 whole wheat pita breads cut in half
1 ½ cups chopped romaine lettuce

Instructions

The peanut sauce:

In a blender, combine sesame oil, peanut butter, soy sauce, rice wine, water, rice vinegar, canola oil, brown sugar, ginger and chili garlic sauce. Blend until smooth.

The sandwiches:

In a large bowl, stir together the chicken, red bell pepper and carrot. Add about two-thirds of the peanut sauce and toss to coat. Add more to taste, if desired.
Divide the chicken mixture and romaine lettuce evenly between the pita halves. Drizzle with extra sauce, if desired. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Comments

5 from 1 vote (1 rating without comment)