Yield: 4 servings
|4||Chicken breasts; boneless and skinless|
|½ cup||Teriyaki sauce|
|¾ teaspoon||Ground white pepper|
|¾ teaspoon||Ground black pepper|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Ground red pepper|
|2 cups||Lettuce; shredded|
Rinse chicken; pat dry. Place in plastic bag set in shallow dish.
Pour teriyaki sauce over chicken. Close bag. Marinade in fridge for 6 to 24 hours, turning occasionally. Drain chicken, discarding marinade. In a small bowl combine thyme, white pepper, black pepper, garlic powder and red pepper. Sprinkle pepper mixture evenly over both sides of chicken; rub in with your fingers. Preheat gas grill.
Place chicken on grill over medium heat. Cover and grill for 12 to 15 minutes (or 15 to 18 minutes on indirect heat). Cut chicken into bite size strips. Meanwhile, combine mayonaise and horseradish.
Spread over about 1 Tbsp of the mayonaise mixture over each pita round; top with lettuce. Divide chicken strips among pitas. Fold 2 sides over chicken; secure with toothpick. 334 calories and 15 grams fat. Source: BH & G Gas Grill Cookbook Submitted By MEG ANTCZAK On 03-30-95