Chicken Teriyaki Pita Pockets

Throw out the steaming rice just this once. Enjoy your chicken teriyaki in another form—with pita! Enjoy it for lunch or at snack time.

Makes 2  Prep Time 10 minutes

1 pita pocket, sliced into 2
1 cup shredded roasted chicken
1/8 cup teriyaki sauce (for basting and glazing)
1/8 cup Japanese mayonnaise
1 teaspoon toasted sesame seeds
1 tomato, deseeded and chopped (How to deseed a tomato here)
2 tablespoons chopped cucumber
1/4 cup alfalfa sprouts

1  Place teriyaki sauce and mayonnaise in a bowl; whisk.

2  Add shredded chicken. Toss to coat.

3  Place mixture evenly into pita pockets. Sprinkle with sesame seeds.

4  Combine tomato and cucumber in a bowl. Spoon evenly on top of the chicken mixture.  

5  Top with alfalfa sprouts.

Photography by Jomar Retuya | Styling by Elaine P. Lim

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