Chicken Teriyaki Pita Sandwich
1 pita sandwich
- CKD non-dialysis
- Lower Protein
- 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.
- 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.
Submitted by: DaVita dietitian Jessica from California.
Nutrients per serving
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
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 2 meat
- 2 starch
- 1 vegetable, medium potassium
- 1 fat
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