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Recipe tags: Asian, Chicken, Stove Top

Meats and seafood

Chicken Teriyaki Pita Sandwich

Recipe submitted by DaVita dietitian Jessica from California.

Portions:4

Serving size: 1 pita sandwich

Ingredients

Preparation

1. Place chicken into a zip-top bag. Add 5 teaspoons teriyaki sauce and marinate in refrigerator for 3 to 4 hours.
2. In medium frying pan heat 1 tablespoon oil and cook chicken thoroughly until no pink remains.
3. Meanwhile, in a small frying pan, sauté onion in 1 tablespoon olive oil. 
4. While chicken and onion are cooking, combine mayonnaise, scallions and 2 teaspoons Kikkoman® Less Sodium Teriyaki Sauce. Put mixture aside.
5. Cut each cooked chicken breast into several strips.
6. Take pita halves and coat inside with mayonnaise mixture. Fill pita with several chicken pieces; top with sautéed onion, lettuce and tomatoes.

Nutrients per serving

• Calories: 336
• Protein: 18 g
• Carbohydrates: 30 g
• Fat: 16 g
• Cholesterol: 36 mg
• Sodium: 554 mg
• Potassium: 359 mg
• Phosphorus: 170 mg
• Calcium: 88 mg
• Fiber: 3.3 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 2 starch
• 1 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 2

Helpful Hints

• One average-size raw, boneless, skinless chicken breast weighs approximately 4 ounces.
• Use one pita per serving, if smaller pitas are substituted for the larger ones.
• Even though tomato is a high-potassium vegetable, the 2 tablespoons per serving is small enough that potassium for the recipe is still acceptable for a low-potassium diet.
• If you need extra calories, use regular mayonnaise instead of reduced fat. Besides providing more calories, sodium content is lower.

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