Peppery Chicken in a Pita
INGREDIENTS
3 boneless skinless chicken breast halves
¼ cup teriyaki sauce
½ teaspoon dried thyme
½ teasppoon white pepper
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon ground red pepper
1 tablespoon olive oil
1/3 cup Duke’s mayonnaise
1 tablespoon prepared horseradish
1 cup lettuce
6 pita bread rounds
INSTRUCTIONS
Cut chicken into narrow strips and place in a large zip-top plastic bag. Add teriyaki sauce and marinate in the refrigerator for 2 hours.
Remove chicken strips from teriyaki and discard remaining sauce. Combine thyme and the next 4 ingredients; sprinkle over chicken.
Heat oil in a large skillet, add chicken and cook until no longer pink and cooked through, about 7-9 minutes.
Combine mayonnaise and horseradish, carefully spread in each pita.
Sprinkle lettuce evenly in each pita, then top with chicken mixture.
