Peanut-Sauced Chicken Pitas
"Here's a tasty way to use up leftover roast chicken. Dark meat stands up to the intense flavors in the dressing. For a change, try using a wrap or naan instead of a pita...."
INGREDIENTS
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1 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat
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1/3 cup thinly sliced green onions
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2 tablespoons thin red bell pepper strips
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2 tablespoons peanut satay sauce (such as Thai Kitchen)
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1/8 teaspoon kosher salt
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1 teaspoon chile paste with garlic (optional)
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1 (6-inch) whole-wheat pita, cut in half
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1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry
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2 tablespoons diagonally-cut carrot
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2 tablespoons chopped fresh cilantro
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