- Katherine Arthurs
Chicken Bahn Mi Style Pitas with White Bean Sriracha Spread + Sesame Carrots
I can't get over this meal. It is full of ALL the textures, spices + fresh herbs. It's a mouthful and has a few components but it all comes together quickly.
Marinade the chicken in fish sauce, sesame oil + garlic is just amazing. After a quick grill to make that skin crispy while leaving the meat juicy + delicious - cut it up and wrap it into a pita. Cucumbers + raw carrots add the perfect crunch too!
Don't want to make the white bean spread? Just use store bought hummus + add some hot sauce or leave it out. Its good to have some sort of base for the carrots + chicken to lay on.

Chicken Bahn Mi Style Pitas with White Bean Sriracha Spread + Sesame Carrots
4 bone in skin on chicken thighs
1 cup fish sauce
4 tablespoons coconut sugar or light brown sugar
1 tablespoon sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1/2 teaspoon ground black pepper
3-4 mini cucumbers, sliced
4 pitas or flatbreads
1 small bunch of cilantro, chopped
2 scallions, chopped
In a bowl or plate with sides, rub the chicken with the fish sauce, sugar, garlic, ginger + black pepper. Marinade for at least 6 hours or overnight in a refrigerator.
Remove the chicken from the refrigerator + let sit on the counter. Heat your grill or grill pan on high heat. When hot, place the chicken skin side down + cook for 4-6 minutes or until the skin is crispy + brown. Turn over + cook for 6 minutes or until the chicken is just cooked through.
Remove from the grill + let sit to cool so you can handle it.
Place the cucumbers in a small bowl + sprinkle with salt + a pinch or two of the cilantro.
Once the chicken is cool enough to handle, cut the meat + skin off the bones + chop into bite sized strips.
Heat the pitas up on the stove-top or microwave. To assemble, slather about 1 tablespoon of white bean sriracha spread on the warmed pita. Layer with the sesame carrots followed by the chicken + salted cucumbers. Top everything with scallions + cilantro.
Drizzle with hot sauce + chow!
White Bean Sriracha Spread
1 can white beans
1/3 cup tahini
1/2 teaspoon lemon juice
1 pinch each salt + pepper
1 tablespoon olive oil
1 heaping tablespoon sriracha sauce
Process everything in a food processor or blender. Taste test for salt. Add a pinch if you need more. Pour into a glass container with a lid. Store in the refrigerator until needed.
Lasts 1 week in the refrigerator.
Sesame Carrots
3-4 carrots, peeled
2 tablespoons sesame oil
3 tablespoons rice wine vinegar
1 scallion, chopped
1 teaspoon sesame seeds
1 teaspoon brown sugar or coconut sugar
Place all ingredients in a bowl + toss to coat + combine everything. Leave on the counter for at least 30 minutes to marinade before serving. Toss a few times before serving to coat everything again.
Enjoy!