Peanut-Sauced Chicken Pitas

I completely suck at feeding myself lunch. Breakfast and dinner - I'm good to go. Lunch, on the other hand, remains a mystery to me. Maybe it's because I'm utterly sick of sandwiches as I had them packed for my school lunch everyday as a child. Or maybe it's because by the time I realize I should get lunch started I'm starved and can't think straight. Either way I like to get in some fresh vegetables, fruit, protein, and whole-grain goodness but that doesn't always happen. With these pitas though, it's much easier.

What are your favorite lunch-time foods?

Recipe Rundown
Taste: Nutty, fresh, slightly sour, sweet.
Texture: The pita is thick, the carrots and pepper are crunchy, the chicken is moist, and the sauce makes it all smooth and creamy.
Ease: Super easy, takes 15 minutes.
Appearance: Like little pockets of heaven.
Pros: Perfect for a nutritious sack lunch or light dinner.
Cons: None.
Would I make this again? Yes! Will pack for lunch.

Peanut-Sauced Chicken Pitas
Serves 2 (serving size: 1 stuffed pita half)
From Cooking Light August 2011

• 1 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat
• 1/3 cup thinly sliced green onions
• 2 tablespoons thin red bell pepper strips
• 2 tablespoons peanut satay sauce 
• 1/8 teaspoon kosher salt
• 1 teaspoon chile paste with garlic (optional)
• 1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry
• 2 tablespoons diagonally-cut carrots
• 2 tablespoons fresh cilantro
• 1 (6-inch) whole-wheat pita, cut in half

Combine all ingredients except pita halves in a small bowl, tossing well to combine. Fill each pita half with about 1/2 cup of chicken mixture.