• 11 Ratings

The sweet chili sauce in these delicious pita sandwiches gives them a decidedly Asian flavor. Serve them at home for lunch, or place in a cooler for a delightful picnic.

Source: Better Homes and Gardens


Recipe Summary

30 mins
1 hr
8 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

To Tote:

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

Nutrition Facts

456 calories; total fat 18g; saturated fat 3g; polyunsaturated fat 9g; monounsaturated fat 4g; cholesterol 73mg; sodium 644mg; potassium 485mg; carbohydrates 38g; fiber 2g; sugar 2g; protein 33g; vitamin a 2478IU; vitamin c 38mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 16mg; vitamin b6 1mg; folate 97mcg; vitamin b12 0mcg; calcium 91mg; iron 3mg.


11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2