LOCATION: Recipes >> Sandwiches >> Chicken Pitas 02
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Chicken Pitas 02
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Chicken Teriyaki Pita Pockets
6 skinless boneless chicken breast halves, about 1 1/2 pounds
1 cup teriyaki marinade
1 tablespoon margarine or butter
1 medium onion, thinly sliced
1 cup reduced calorie mayonnaise
1/4 cup finely chopped green onions
6 pita rounds
1 small head lettuce
2 medium tomatoes, sliced
Place the chicken breasts and marinade in a resealable plastic bag.
Seal the ba g and marinate 2 hours. Drain and discard the marinade.
Prepare the outdoor grill or broiler. Grill or broil the chicken
breasts for 7 minutes on each side. Thinly slice and set aside.
In a small skillet, over medium heat, melt the margarine. Saute
the onion until tender and set aside. In a small bowl, combine the
mayonnaise and green onions. Cut the top off the pita rounds and
open to form a pocket. Spread the inside of each pocket with the
mayonnaise mixture. Place 1 lettuce leaf, 1 tomato slice, some
onion, and several chicken slices in each pocket. Serve.
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