Peppery Chicken Pitas

• 3 boneless skinless chicken breast halves
• 1/4 cup teriyaki sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground red pepper
• 1 tablespoon olive oil
• 1/3 cup mayonnaise
• 1 tablespoon prepared horseradish (optional)
• 1 cup shredded lettuce
• 3 pita bread rounds, cut in half

1. Cut chicken into narrow strips and place in a large zip-top plastic bag.
2. Add teriyaki sauce and marinate in the refrigerator for 2 hours.
3. Remove chicken strips from teriyaki and discard remaining sauce.
4. Combine thyme and next 4 ingredients; sprinkle over chicken.
5. Heat oil in large skillet, add chicken and cook until no longer pink and cooked through, about 7-9 minutes.
6. Combine mayonnaise and horseradish, carefully spread in each pita.
7. Sprinkle lettuce evenly in each pita, then top with chicken mixture.

chicken, teriyaki sauce, thyme, white pepper, ground black pepper, garlic, ground red pepper, olive oil, mayonnaise, horseradish, shredded lettuce, bread

Taken from www.food.com/recipe/peppery-chicken-pitas-96584 (may not work)