Teriyaki Chicken Pitas Recipes

TERIYAKI CHICKEN PITAS

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.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

CHICKEN SOUVLAKI PITAS

Steps:

• Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

GREEK CHICKEN PITAS

Steps:

• Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
• Cover, and cook on High for 6 hours.
• In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
• When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.

BLACKENED CHICKEN PITAS

Steps:

• Stir together the seasoning mixture in a small bowl.
• Pour the yogurt into a separate small bowl. Add 2 teaspoons of the seasoning mixture and the sugar; stir until the sugar is dissolved. Set aside.
• Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness. Spread the seasoning mixture on both sides of each chicken breast.
• Heat a stovetop grill pan over high heat. Reduce the heat to medium-high and arrange the chicken on the grill; cook for about 4 minutes. Turn the chicken and cook for 4 more minutes, or until it is well browned (and somewhat blackened) and cooked through.
• Transfer the chicken to a plate.
• Spread about 1 tablespoon of the seasoned yogurt sauce on the top of each chicken breast. Slice the chicken breasts in half.
• For each sandwich, open 2 pita bread pockets; line each with lettuce leaves. Slip in the chicken breast halves. Drizzle each sandwich with about 1 more tablespoon of the yogurt mixture.
• Advance preparation:.
• The yogurt sauce may be made in several hours in advance; cover and refrigerate. The chicken breasts can be spread with the seasoning mixture, placed in a single layer on a plate, covered with plastic wrap, and refrigerated for several hours before cooking. If you prefer, the chicken can be cooked up to 1 day in advance and served chilled. Assemble the pita sandwiches just before serving.

TERIYAKI CHICKEN PITAS

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.