Active Time

　　30 min

　　Total Time

　　45 min

　　

Ingredients

Makes 32 hors d'oeuvres

　　2 (6-inch) pita loaves with pockets, each cut into 8 wedges

　　2 tablespoons vegetable oil

　　1/4 cup crunchy peanut butter

　　1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves

　　3 tablespoons fresh lime juice

　　3 tablespoons water

　　1 tablespoon chopped peeled fresh ginger

　　1/2 teaspoon Tabasco or other hot sauce

　　1/4 teaspoon salt

　　2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.