Teriyaki Chicken Pitas Recipes
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
TERIYAKI CHICKEN PITAS
Make and share this Teriyaki Chicken Pitas recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- n small bowl, combine chicken strips, teriyaki sauce and garlic.
- Coat large nonstick skillet with cooking spray.
- Heat over medium high heat until hot.
- Add chicken mixture and cook 8 to 10 minutes or until chicken is no longer pink inside.
- Remove from heat and keep warm.
- Fill each pita half with lettuce, tomato, chicken and bean sprouts.
TERIYAKI CHICKEN PITAS
Yield 8 pita halves
Number Of Ingredients 16
Steps:
- TERIYAKI SAUCE Combine 1 cup water, tamari, brown sugar, garlic, and ginger in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch in ¼ cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken. If the sauce is too thick, add a little more water or tamari to thin it. CHICKEN PITAS In a small bowl, combine chicken strips, teriyaki sauce, and garlic. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken mixture and cook 8 to 10 minutes or until chicken is no longer pink inside. Remove from heat and keep warm. Fill each pita half with lettuce, tomato, chicken, and alfalfa sprouts. If desired, add additional teriyaki sauce.
Nutrition Facts : Nutritional Facts Serves
ASIAN CHICKEN PITAS
Everything that makes an egg roll great, without the deep-fat frying! I haven't tried this yet, just posting for safe keeping. **I've done a little research and think a great sauce may be the best accompiament I would suggest recipe #33113 by Bergy or recipe #89827 by Miraklegirl. Of course if you have a favorite sauce give that a try! Found on myrecipes web site
Provided by kittycatmom
Categories Lunch/Snacks
Time 20m
Yield 2 1/2 pitas, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
- Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
- Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.
Nutrition Facts : Calories 251.2, Fat 4.4, SaturatedFat 0.8, Cholesterol 65.8, Sodium 517.2, Carbohydrate 22.5, Fiber 3.5, Sugar 2.7, Protein 30.9
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