Ingredients

1 1/4

lb ground chicken or turkey

4

flatbreads

Lettuce leaves

2

tablespoons extra-virgin olive oil

2

tablespoons reduced-sodium soy sauce

2

tablespoons creamy peanut butter

Dash red pepper sauce

2

tablespoons seasoned rice vinegar

1

tablespoon reduced-sodium soy sauce

1

tablespoon creamy peanut butter

1

teaspoon grated gingerroot

Preparation

Divide chicken into 4 equal portions; gently pat each portion into burger-shaped patty, handling the meat as little as possible. Place patties in large resealable food-storage plastic bag.

In small bowl, stir marinade ingredients with whisk. Pour marinade over patties. Seal bag and turn to coat. Refrigerate at least 30 minutes to marinate.

Meanwhile, in another small bowl, mix sauce ingredients. Cover; refrigerate until serving time.

Heat oven to 375°F. Line cookie sheet with nonstick foil (or line with regular foil and spray the foil with cooking spray). Remove patties from marinade; place on cookie sheet. Bake 30 minutes, turning once, until meat thermometer inserted in center of patties reads at least 165°F.

Serve burgers on flatbreads with lettuce. Drizzle with sauce.