Ingredients Jump to Instructions ↓

  1. 4 6-inchwhole wheat pita bread rounds

  2. Nonstick cooking spray

  3. 1 cupsliced fresh shiitake or button mushrooms

  4. 2/3 cupfresh pea pods cut into thin strips

  5. 1/2 cuppackaged coarsely shredded carrots

  6. 1-1/2 cupschopped cooked chicken breast or turkey breast (about 8 ounces)

  7. 1/4 cupsliced green onions

  8. 1/4 cupbottled peanut sauce

  9. 2 tablespoonschopped unsalted peanuts

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat oven to 450 degree F. Place pita bread rounds on an ungreased baking sheet. Bake about 8 minutes or until lightly browned and crisp, turning once.

  2. Meanwhile, lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, pea pods, and carrot to hot skillet; cook about 3 minutes or just until tender. Stir in chicken breast and green onions. Remove from heat.

  3. Carefully spread each hot pita bread round with 1 tablespoon of the peanut sauce. Top with hot vegetable mixture; sprinkle with peanuts. Makes 4 servings.


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