Ingredients

• 7 teaspoons Kikkoman^® Less Sodium Teriyaki Sauce
• 8 ounces boneless, skinless chicken breast, uncooked 
• 1 cup onion
• 1/2 cup scallions
• 1/2 cup lettuce
• 1/2 cup tomato
• 2 tablespoons olive oil
• 1/3 cup reduced-fat mayonnaise
• 2 large white pita bread, 7-inch diameter

Preparation

1. Place chicken into a zip-top bag. Add 5 teaspoons teriyaki sauce and marinate in refrigerator for 3 to 4 hours.
2. Dice onion; chop scallions, lettuce and tomato.
3. In medium frying pan heat 1 tablespoon oil and cook chicken thoroughly until no pink remains.
4. Meanwhile, in a small frying pan, sauté onion in 1 tablespoon olive oil. 
5. While chicken and onion are cooking, combine mayonnaise, scallions and 2 teaspoons Kikkoman^® Less Sodium Teriyaki Sauce. Put mixture aside.
6. Cut each cooked chicken breast into several strips.
7. Take pita halves and coat inside with mayonnaise mixture. Fill pita with several chicken pieces; top with sautéed onion, lettuce and tomatoes.

Helpful hints

• One average-size raw, boneless, skinless chicken breast weighs approximately 4 ounces.  Flatten breasts for more even cooking.
• If smaller pitas are substituted for the larger ones, use one pita per serving
• Even though tomato is a high-potassium vegetable, the 2 tablespoons per serving is small enough that potassium for the recipe is still acceptable for a low-potassium diet.
• If you need extra calories, use regular mayonnaise instead of reduced fat. Besides providing more calories, sodium content is lower.