Creado con IA
Mediterranean Teriyaki Chicken Pita Pockets
25 min 396 kcal por ración Fácil
Ingredientes
4 Raciones
- teriyaki chicken breast (cooked, skinless)400 g
- whole wheat pita breads4 pieces (60g each)
- shredded romaine lettuce100 g
- diced tomatoes80 g
- diced cucumber80 g
- tzatziki sauce60 g
- red onion40 g
- crumbled feta cheese20 g
Preparación
- 1
Warm the whole wheat pita breads in a dry skillet or toaster for 1-2 minutes until soft and pliable.
- 2
Slice each pita bread in half to create pockets.
- 3
In a bowl, combine the shredded romaine lettuce, diced tomatoes, diced cucumber, and sliced red onion. Toss gently to mix.
- 4
Evenly distribute the teriyaki chicken breast among the pita pockets.
- 5
Add the mixed vegetables to each pocket, layering over the chicken.
- 6
Spoon about 1 tablespoon (15g) of tzatziki sauce into each pita pocket.
- 7
Sprinkle crumbled feta cheese over the top of each filled pita.
- 8
Serve immediately and enjoy your Mediterranean Teriyaki Chicken Pita Pockets!
