Sriracha Thai Peanut Flatbread
By Recipe and images courtesy of Reveal Food + Nutrition in partnership with the National Peanut Board.
Bake a delicious Sriracha Thai peanut flatbread with a spicy kick.
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
Nutrients Per Serving
| Calories: | 386 |
|---|---|
| Calories from Fat: | 143 |
| Fat: | 16 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 45 g |
| Cholesterol: | 28 mg |
| Protein: | 20 g |
| Fiber: | 5 g |
| Sodium: | 858 mg |
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: | 16 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 45 g |
| Cholesterol: | 28 mg |
| Protein: | 20 g |
| Fiber: | 5 g |
| Sodium: | 858 mg |
