Sriracha Thai Peanut Flatbread

a flatbread topped with chopped carrots, peanuts and onions.

Recipe and images courtesy of Reveal Food + Nutrition in partnership with the National Peanut Board.

20 minutes

Total Servings: 2, Serving Size: 1 flatbread



2 whole wheat pita breads

1 batch Sriracha Peanut Sauce (see below)

1 cup shredded low moisture, part-skim mozzarella cheese

1/4 cup red onion, thinly sliced (¼ small red onion)

2 tablespoons carrots, matchstick cut (about 2 baby carrots)

1 tablespoons cilantro leaves

1 tablespoons chopped peanuts

Optional: 1/2 teaspoon lime juice (1 wedge)

Sriracha Peanut Sauce:

1 tablespoon peanut butter

1/2 tablespoon reduced-sodium soy sauce

1/2 tablespoon water

1 teaspoon sriracha sauce


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.

Nutrients Per serving

Calories from Fat143
Trans fats0

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