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?"
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!
Thai Chicken Pita Sandwiches
The peanut sauce:
- 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
The peanut sauce:
- 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.
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