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Mar 12, 2011
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Chicken Teriyaki Pita Pockets

By: Elaine P. Lim


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.

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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