Filed Under: Easy | Lunch | Sandwich

Peanut-Sauced Chicken Pitas

Recipe By Tessa Arias
September 13th, 2011
I completely suck at feeding myself lunch. Breakfast and dinner - I'm good to go. Lunch, on the other hand, remains a mystery to me. Maybe it's because I'm utterly...

I completely suck at feeding myself lunch. Breakfast and dinner – I’m good to go. Lunch, on the other hand, remains a mystery to me. Maybe it’s because I’m utterly sick of sandwiches as I had them packed for my school lunch everyday as a child. Or maybe it’s because by the time I realize I should get lunch started I’m starved and can’t think straight. Either way I like to get in some fresh vegetables, fruit, protein, and whole-grain goodness but that doesn’t always happen. With these pitas though, it’s much easier.

What are your favorite lunch-time foods?

Recipe Rundown
Taste: Nutty, fresh, slightly sour, sweet.

Texture: The pita is thick, the carrots and pepper are crunchy, the chicken is moist, and the sauce makes it all smooth and creamy.

Ease: Super easy, takes 15 minutes
Appearance: Like little pockets of heaven.
Pros: Perfect for a nutritious sack lunch or light dinner.

Cons: None.

Would I make this again? Yes! Will pack for lunch.

Peanut-Sauced Chicken Pitas
Serves 2 (serving size: 1 stuffed pita half)
From Cooking Light August 2011

  • 1 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons thin red bell pepper strips
  • 2 tablespoons peanut satay sauceย 
  • 1/8 teaspoon kosher salt
  • 1 teaspoon chile paste with garlic (optional)
  • 1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry
  • 2 tablespoons diagonally-cut carrots
  • 2 tablespoons fresh cilantro
  • 1 (6-inch) whole-wheat pita, cut in half

Combine all ingredients except pita halves in a small bowl, tossing well to combine. Fill each pita half with about 1/2 cup of chicken mixture.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Erica Lea — September 13, 2011 at 3:18 pm

    I'm in the same boat, Tess! If I'm eating alone, I don't feel like fixing something special for myself. I usually end up rummaging through the cupboards and eating haphazard lunch.

    Sometimes I like to spread a tortilla with butter and peanut butter, drizzle on a bit of honey, and slice a banana on top. Fairly tasty lunch. ๐Ÿ™‚

    Your pitas look amazing! So fresh yet tangy. What's your favorite peanut sauce?

  2. #
    Curt — September 13, 2011 at 8:40 pm

    I just saw another recipe yesterday using a peanut sauce. I really have to try that. This would be a great place to start!

  3. #
    Tiff — March 7, 2012 at 11:47 pm

    Any ideas on a substitute sauce for people with peanut allergies?


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