Juice of 1 Lemon
1 Cup Water
4 Chicken Breasts ( skineless; boneless)
5 TBSP Greek Seasoning
1 TBSP Lemon Pepper
4 White Pitas
1 Cup 2 % Sharp Cheddar Cheese (shredded)
1 Tomato (Sliced)
1 Onion (sliced thin)
Lettuce (leaves or shredded)
7 TBSP Fat Free Mayonaise
2 TBSP Prepared Horseradish
1. Season chicken breast with greek seasoning and lemon pepper.
2. Mix lemon juice and water in a marinating container.
3. Add seasoned chicken to liquid marinate.
4. Place in fridge.*
5. Preheat grill for 5 minutes on high.
6. Mix manyonaise and horseradish in a small container and refridgerate.
7. Place chicken on grill.
8. Cook until done turning at least once.
9. Shred chicken with a fork.
10. Cut each pita in half and open.
11. Stuff each pita (in this order) with lettuce, tomato, onion, shredded chicken, and cheese.
12. Serve with light flavored horseradish sauce.
* For a more deep flavor, refridgerate up to 3 hours.
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