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.