This recipe is very much an evolution. It started life as a really yummy, but very fatty hors d'oeuvre that I believe involved fried bread. If you are like me and your mouth starts to water at the mere mention of fried bread, then you will understand why I do still keep a copy of the original version around, just for old times sake. However, as I said this recipe evolved and I am now sharing with you the low fat version below. With the flavours of a Thai (ish) kitchen , they pack a flavourful punch without the need for a cardiologist standing by.
(makes (I don't really know, several, depending on how heavy handed you are...I make about 20, which is the number the nutrition information is based on) Ingredients
12 oz poached chicken shredded 1 Clove garlic minced 1 cup coriander, finely chopped 1 small red chili deseeded and chopped 1 tablespoon fish sauce 1/4 cup lime juice 1/2 cup of good quality low fat mayonnaise 2 Teaspoons palm sugar (or brown sugar) Pinch of salt 2 large pita breads Cooking spray
Method
Blend the garlic, coriander, chili and sugar in a food processor until very finely chopped. Add the lime juice, zest and the fish sauce. Gradually add the mayonnaise with the blender running. Add the shredded chicken and refrigerate for at least two hours.
Heat the oven to 350 degrees farenheight. Split the pitas and slice into 20 wedges. Spray with cooking spray and bake until crisp (around 7 minutes). Drain the chicken mixture and top the tortilla a spoonful, serve immediately.
A word of warning - Drain the chicken mixture well and only serve a few (say two per guest) at a time. The chicken mixture can make the bread go soggy quickly and you will be left with a mess (hence the original recipe's fried bread......circumvents the soggy, but clogs the arteries). They only take five minutes to put together, so make a couple of batches.
Below information is per individual item.
Calories
Fat
Sodium
Carbs
Fiber
Protein
48
0.4 g
155.8 mg
6.2 g
0.1 g
4.7 g
Serving Suggestions
If you can't be bothered with making several servings of these and bringing them out, you can blend the chicken with the marinade before refrigerating and just serve the lot in a bowl with small spoons and the pita chips along side, letting everyone help themselves.