“I found a recipe like this in a cookbook and modified it by cutting down on the peanut butter and adding cilantro for more flavor.” -Lynette Randleman of Buffalo, Wyoming
- 4 whole wheat tortillas (8 inches)
- 1/4 cup reduced-fat creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 4-1/2 teaspoons honey
- 2-1/4 teaspoons rice vinegar
- 2 cups shredded cooked chicken breast
- 2 small carrots, shredded
- 1/2 cup minced fresh cilantro
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Coat both sides of tortillas with cooking spray; place on ungreased baking sheets. In a small bowl, combine the peanut butter, soy sauce, honey and vinegar. Stir in chicken until blended. Spread over tortillas. Top with carrots, cilantro and cheese.
- Bake at 400° for 10-12 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Thai Chicken Pizzas in Light & Tasty February/March 2008, p39
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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