LC/LF Chicken Thai Pie-Annette's

Annette W.


We adore Chicken Thai Pie from a restaurant called Old Chicago. It's got a chili sauce base and it's topped with grilled chicken, green onions, red peppers, mushrooms, cheddar cheese and cilantro. The crust is topped with sesame seeds. What's not to love right? The downfall is it's fattening! Of course, anything that's that good is.
Here I created a low carb/low fat version to fit our new healthy lifestyle. It wasn't oozing with melty cheese like it normally is because low fat cheese doesn't melt that way BUT it was just as delicious!

Recipe and photo are my own.

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10 Min


20 Min




8 oz
chicken breast, cooked and chopped
2 slice
joseph's lavash bread
2 Tbsp
your favorite bbq sauce or more as desired
2 Tbsp
sweet thai chili sauce + an extra drizzle
1/4 c
2% mozzarella cheese
1/4 c
2% colby jack cheese
mini bell peppers, sliced
green onions, chopped
mushrooms, sliced
fresh cilantro
olive oil

Directions Step-By-Step

Preheat oven to 350°. Place two pieces of Lavash bread side by side on a cookie sheet.
Brush just enough olive oil on Lavash Bread to coat. Should only take about a teaspoon or so. Put in oven and bake for 5 minutes until the edges start to brown and it begins to crisp up slightly.
Spread sweet Thai chili sauce on semi baked lavash bread like sauce. Toss chicken with bbq sauce and place on top of chili sauce.
Top chicken with chopped mini bell peppers, green onions, mushrooms and cheeses.
Bake for 15 minutes more or until cheese melts well. Remember the 2% cheese won't melt and get ooey gooey like full fat cheese does.
Remove from oven and top with and extra little drizzle of sweet Thai chili sauce and cilantro. I just tear it right off stems and put it on whole. Cut lavash in half for easier serving. Enjoy!

About this Recipe

Main Ingredient: Chicken
Regional Style: Thai
Other Tag: Healthy
Hashtags: #spicy, #FRESH, #flavorful