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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 32 |
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Ingredients:
2 (6-inch) pita loaves with pockets, each cut into 8 wedges |
2 tablespoons vegetable oil |
1/4 cup crunchy peanut butter |
1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves |
3 tablespoons fresh lime juice |
3 tablespoons water |
1 tablespoon chopped peeled fresh ginger |
1/2 teaspoon tabasco or other hot sauce |
1/4 teaspoon salt |
2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin) |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.
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