Ingredients
1/2 cup “lite” coconut milk
1/4 cup smooth natural peanut butter
2 tablespoons lime juice
2 tablespoons chile-garlic sauce, divided
1 tablespoon reduced-sodium soy sauce
1 pound prepared pizza dough, preferably whole-wheat
1 tablespoon canola oil, divided
2 6-ounce boneless, skinless chicken breasts
1 large red bell pepper, quartered
1 large onion, sliced into 1/2-inch-thick rounds
2 tablespoons chopped fresh cilantro
Preparation
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°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.
