Ingredients:
1 lb boneless skinless chicken breasts, cut in strips
1/4 cup teriyaki sauce
1 teaspoon garlic, minced
4 whole pita bread rounds, cut in half
8 whole romaine lettuce leaves
2 medium tomatoes, thinly sliced
bean sprouts
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.