Thai Peanut Chicken Pitas

I confess that lunchtime at my house is pretty boring.  We have the usual rotation of sandwiches, mac and cheese, or canned soup.  Once a week we get spunky and make hummus.  But usually I am just itching to go out to eat where someone else will put more creativity into my meal than I will.

But then I found this sandwich.

And I thought . . . I can make a delicious, creative sandwich.  

And what's even better this sandwich uses leftovers.  Leftovers, I tell you!

Served with a few sweet potato chips and a fruit skewer, you'll be leaving yourself a tip!

Thai Peanut Chicken Pitas

Adapted from Cooking Light

1 cup shredded or chopped leftover chicken

1/3 cup chopped green onions

1/4 cup thinly sliced bell pepper strips (I used orange pepper.  Use whatever you have.)

1/4 cup julienned carrot

1/4 cup chopped cilantro or parsley

1/2 cup bean sprouts

pinch of salt

2 tablespoons peanut satay sauce

1 teaspoon chile paste with garlic

2 whole wheat pitas

1.  Combine the chicken, onions, pepper, carrot, cilantro, sprouts and salt in a large bowl.  Toss with hands to combine.

2.  Spoon the peanut sauce and chile paste into the mixture.  Stir well to combine, making sure the sauces are evenly distributed.

3.  Cut pitas in half.  Stuff the four pita halves with the chicken mixture.  Serve.

Note: My pitas were not the freshest so they didn't want to separate into neat pockets without tearing.  I microwaved them in a towel for 20 seconds.  This softened them up just enough that I could coax them open without tearing them.