Chicken Teriyaki Pita Sandwich

Reviews

Portions:
4

Serving Size:
1 pita sandwich

Diet Types:

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.