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.

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Ingredients

Directions

  • 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.

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  • 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.

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

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