Juicy grilled chicken, onions and peppers combine with a Thai-inspired sauce in this chicken sandwich recipe. We love how the flatbreads made from whole-wheat dough sop up the extra sauce. If you have one large (12-ounce) chicken breast instead of two smaller (6-ounce) ones, cut it in half horizontally before grilling so the chicken cooks in the time specified in this recipe.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2012


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Whisk coconut milk, peanut butter, lime juice, 1 tablespoon chile-garlic sauce and soy sauce in a bowl until well combined.

  • Working on a lightly floured surface, divide dough into 5 equal pieces. Roll each piece into a 6-inch disk with a rolling pin or press into a disk with your hands. Using 1 1/2 teaspoons oil, brush one side of each disk.

  • Oil the grill rack (see Tip); place the dough, oiled-side down, on the grill and cook until light brown and puffed, 1 to 2 minutes. Brush the dough with the remaining 1 1/2 teaspoons oil, flip and grill until cooked through, but still a little soft, 1 to 2 minutes more. Wrap in foil to keep warm.

  • Brush chicken with the remaining 1 tablespoon chile-garlic sauce. Place the chicken, bell pepper and onion on the grill. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 14 minutes. Grill the pepper and onion, turning once, until lightly charred and cooked through, 8 to 10 minutes.

  • Slice the pepper and onion. Toss with 1/2 cup of the reserved dressing in a medium bowl. When the chicken is cool enough to handle, slice or shred into bite-size pieces. Top flatbreads with equal portions of the vegetables and chicken; drizzle with the remaining dressing and sprinkle with cilantro. Fold to eat.


Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition Facts

411 calories; protein 24.2g; carbohydrates 44.5g; dietary fiber 3.5g; sugars 5.8g; fat 17.5g; saturated fat 3.2g; cholesterol 37.6mg; vitamin a iu 1094.3IU; vitamin c 47.8mg; folate 35.2mcg; calcium 24.3mg; iron 1mg; magnesium 43.7mg; potassium 346.4mg; sodium 443mg; thiamin 0.1mg; added sugar 1g.

Reviews (2)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
I used pillsbury pizza dough that i had on hand and it was kind messy. Also used pad thai sauce i had on hand. It wasn't bad just messy. Read More
Rating: 3 stars
A bit too spicy but has definite promise Just made this and I had to add peanut butter to tone down the spice - and even still my husband (who LOVES a lot of spice) thought it was too spicy to notice the flavor. Next time I'll cut the chile-garlic paste a bit more but I will definitely make it again. I'd recommend this for people who like semi-Americanized Thai food:) Pros: Great flavor great protein flavorful Cons: Too spicy Read More
Rating: 5 stars
Tastes Amazing! This was super yummy. A bit spicy. Full of flavor. Easy for my husband and I to prepare. Great as leftovers with whole wheat rice. Overall: Loved it and will make it again. Pros: Delicious. So much flavor! Fairly quick for a weeknight. Cons: Sodium is high if using Trader Joe's whole wheat pizza dough (which we did)... Read More
Rating: 1 stars
How is this heart healthy with 38 mg cholesterol and 447 mg sodium?? Pros: Looks yummy... Cons: Too much sodium and cholesterol Read More