- 2 boneless, skinless chicken breast halves
- 1/4 cup Thai-style peanut sauce
- 4 slices Sargento Deli Style Sliced Colby Cheese
- 4 (6-inch) pita breads, cut into halves
- 1/2 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 cup thin, diagonally sliced green onions
- 1/4 cup thinly sliced radishes or 1 small red bell pepper, cut into thin strips
- Coat chicken with peanut sauce. Cook on preheated medium grill 5 minutes each side or until no longer pink in center. Slice chicken into 3-inch strips.
- Cut each cheese slice into quarters. Soften pita in microwave on HIGH 30 seconds. Fill each pita bread half with chicken, cheese, bean sprouts, carrots, green onions and radishes. Drizzle with additional peanut sauce, if desired. Variation: To broil, place chicken on broiler pan. Place under preheated broiler 4 inches from heat; broil 5 minutes each side or until no longer pink in center. Continue as directed.