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Chicken Teriyaki Pita Pockets
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- #18260
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 boneless, skinless chicken breast halves
1 cup Lawry's Teriyaki Marinade With Pineapple Juice
1 tablespoon margarine or butter
1 medium onion, thinly sliced
1 cup reduced calorie mayonnaise
1/4 cup finely chopped green onions
6 pita bread rounds
1 small head lettuce
2 medium tomatoes, sliced
directions
Place the chicken breasts and marinade in a resealable plastic bag. Seal the bag 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.
added by
LRS979
nutrition data
Nutritional data has not been calculated yet.
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