Ingredients

• 1/3  cup snipped fresh cilantro
• 1/4  cup Asian sweet chili sauce
• 2  Tbsp. lime juice
• 1  Tbsp. minced garlic
• 1  tsp. olive oil
• 1/8  tsp. kosher salt or salt
• 2  lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1  large red sweet pepper, cut into bite-size strips
• 2/3  cup mayonnaise
• 1/2  cup snipped fresh cilantro
• 2  Tbsp. lime juice
• 8  pita bread rounds
• 8  leaves red or green leaf lettuce

Directions

1. In resealable plastic bag set in shallow dish, combine 1/3 cup cilantro, chili sauce, 2 tablespoons lime juice, garlic, oil, and salt. Add chicken. Seal bag; turn to coat. Marinate, refrigerated, 1 hour.

2. Heat 12-inch skillet over medium-high heat. Add chicken mixture half at a time, and cook 3 minutes per batch, stirring occasionally. Return all chicken to skillet. Add sweet pepper; continue cooking 5 minutes more or until chicken is no longer pink, stirring occasionally. Using a slotted spoon transfer chicken mixture to large bowl. Cover; refrigerate 1 to 8 hours. Makes 8 pita sandwiches.

3. For dressing, in bowl combine mayonnaise, 1/2 cup cilantro, and 2 tablespoons lime juice. To serve, top each pita with a lettuce leaf. Spoon chicken mixture on half of each pita (if necessary, drain excess liquid from chicken). Drizzle with dressing.

4. To Tote: Toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving.