Chicken Teriyaki Pita Sandwich
- CKD non-dialysis
1 pita sandwich
7 teaspoons Kikkoman® Less Sodium Teriyaki Sauce
8 ounces boneless, skinless chicken breast, uncooked
- 1 cup onion
- 1/2 cup scallions
- 1/2 cup lettuce
- 1/2 cup tomato
- 2 tablespoons olive oil
- 1/3 cup reduced-fat mayonnaise
- 2 large white pita bread, 7-inch diameter
Place chicken into a zip-top bag. Add 5 teaspoons teriyaki sauce and marinate in refrigerator for 3 to 4 hours.
Dice onion; chop scallions, lettuce and tomato.
In medium frying pan heat 1 tablespoon oil and cook chicken thoroughly until no pink remains.
Meanwhile, in a small frying pan, sauté onion in 1 tablespoon olive oil.
While chicken and onion are cooking, combine mayonnaise, scallions and 2 teaspoons Kikkoman® Less Sodium Teriyaki Sauce. Put mixture aside.
Cut each cooked chicken breast into several strips.
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
- One average-size raw, boneless, skinless chicken breast weighs approximately 4 ounces. Flatten breasts for more even cooking.
- If smaller pitas are substituted for the larger ones, use one pita per serving
- 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.