2 whole wheat pita breads
1 batch Sriracha Peanut Sauce (see below)
1 cup shredded low moisture, part skim mozzarella cheese
¼ cup red onion, thinly sliced (¼ small red onion)
2 Tbsp carrots, matchstick cut (about 2 baby carrots)
1 Tbsp cilantro leaves
1 Tbsp chopped peanuts
Optional: ½ tsp lime juice (1 wedge)
Sriracha Peanut Sauce:
1 Tbsp peanut butter
½ Tbsp reduced sodium soy
½ Tbsp water
1 tsp sriracha sauce
Recipe and images courtesy of Reveal Food + Nutrition in partnership with the National Peanut Board.
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.