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Chicken Teriyaki Pita Pockets

Ingredients

  • 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

Instructions

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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