Saturday, July 9, 2011

Thai Chicken Pizzas

This is a quick and easy meal that is light and great for summer time.  I love that when I am finished with this meal, I don't feel totally stuffed, leaving plenty of room for a scoop or two of homemade raspberry pretzel dessert ice cream (recipe to come).


Thai Chicken Pitas

1/4 cup hoisin sauce
3 tablespoons peanut sauce
1/2-1 teaspoon chili paste with garlic
4 (6-inch pitas
2 cups diced cooked chicken
1 cup shredded carrots
1 cup diced yellow, red, or orange peppers
1/4 cup sliced green onions
2 tablespoons cilantro
Mozzarella cheese, shredded

Preheat oven to 450.  Combine first 3 ingredients; stir well.  Spread 2 tablespoons sauce mixture on each pita.  Place pitas on a large baking sheet.  Top each pita with 1/2 cup chicken, 1/4 cup carrot, 1/4 cup peppers, and 1 tablespoon green onions.  Sprinkle cilantro and shredded cheese evenly over each pita.  Bake at 450 for 8 minutes or until thoroughly heated and lightly browned around the edges.

*I like to grill the chicken and slice it really thin instead of dicing it.

Adapted from Cooking Light

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