Sriracha Thai Peanut Flatbread
Recipe and images courtesy of Reveal Food + Nutrition in partnership with the National Peanut Board.
Ingredients
2 whole wheat pita breads
1 batch Sriracha Peanut Sauce (see below)
1 cup shredded low moisture, part-skim mozzarella cheese
1/4 cup red onion, thinly sliced (¼ small red onion)
2 tablespoons carrots, matchstick cut (about 2 baby carrots)
1 tablespoons cilantro leaves
1 tablespoons chopped peanuts
Optional: 1/2 teaspoon lime juice (1 wedge)
Sriracha Peanut Sauce:
1 tablespoon peanut butter
1/2 tablespoon reduced-sodium soy sauce
1/2 tablespoon water
1 teaspoon sriracha sauce
Directions
Preheat oven to 400 degrees F. Line a baking sheet with silicone baking mat (or foil or parchment paper). Place pita breads on prepared pan. Prepare Sriracha Peanut Sauce by combining ingredients in a small bowl. Spread sauce on pitas, leaving a small border. Layer the shredded cheese, onion and carrots on the sauce.
Bake for 10 minutes or until cheese is melted, and the edges of the pita are slightly crunchy. Garnish with cilantro leaves and chopped peanuts.
Optional: drizzle with additional sriracha sauce and squeeze of lime juice.
Nutrients Per serving
| Calories | 386 |
| Calories from Fat | 143 |
| Fat | 16g |
| Trans fats | 0 |
| Cholesterol | 28mg |
| Carbohydrate | 45g |
| Protein | 20g |
| Fiber | 5g |
| Sodium | 858mg |
