Method:Baking

1. Formula

1. 2 (6 inch) pita loaves with pockets, each cut into 8 wedges
2. 2 tablespoons vegetable oil
3. 1/4 cup crunchy peanut butter
4. 1/4 cup chopped fresh cilantro
5. 3 tablespoons fresh lime juice
6. 3 tablespoons water
7. 1 tablespoon chopped peeled fresh ginger
8. 1/2 teaspoon Tabasco or other hot sauce
9. 1/4 teaspoon salt
10. 2 cups shredded cooked chicken, warm
11. 32 whole fresh cilantro leaves

2. Nutrition Information

• Calories: 39 kcal
• Carbohydrates: 2 g
• Dietary Fiber: 0 g
• Fat: 2 g
• Protein: 2 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Put oven rack in middle position and preheat oven to 400 degrees 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.

4. Remark