Peanut-Sauced Chicken Pitas

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1 cup shredded skinless, boneless rotisserie chicken thigh or drumstick meat

1/3 cup thinly sliced green onions

2 tablespoons thin red bell pepper strips

2 tablespoons peanut satay sauce (such as Thai Kitchen)

1/8 teaspoon kosher salt

1 teaspoon chile paste with garlic (optional)

1 (6-inch) whole-wheat pita, cut in half

1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry

2 tablespoons diagonally-cut carrot

2 tablespoons chopped fresh cilantro

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