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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