RCI-SW.003.0055.001
Oriental Chicken Pita
Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- cooked white chicken meat1½ cupschopped
- canned crushed unsweetened pineapple½ cupwell drained
- ⅓ cup
- ⅓ cup
- ⅓ cup
- ¼ cup
- 2 tablespoons
- 1 tablespoon
- ½ teaspoon
- ¼ teaspoon
- ⅛ teaspoon
- 1 cup
- 1 unit
- oat bran pita rounds4 unit
Method
1
Combine creamy peanut butter, teriyaki sauce, lemon juice, ground ginger, onion powder, and dry mustard in a small bowl, stirring until smooth and well blended.
2
Mix the chopped cooked chicken, drained pineapple, celery, water chestnuts, and green pepper in a large bowl until evenly distributed.
3
Pour the peanut butter sauce over the chicken mixture and toss thoroughly to coat all ingredients evenly.
4
Warm the oat bran pita rounds in a dry skillet over medium heat for 1-2 minutes per side until pliable, or wrap them in a damp cloth and microwave for 30 seconds.
2 minutes
5
Line each warmed pita round with fresh leaf lettuce leaves, creating a cup to hold the filling.
6
Divide the alfalfa sprouts among the four pita rounds, layering them over the lettuce as a base.
7
Spoon the Oriental chicken mixture evenly into each pita round, distributing approximately ¾ cup of filling per sandwich.
8
Fold or roll each pita to enclose the filling, securing if necessary, and serve immediately while still warm.