- 1 ½ cups cooked chicken meat cut into strips
- 1 ½ cup canned crushed unsweetened pineapple, drained
- 1/3 cup chopped celery
- 1/3 cup chopped green pepper
- lettuce leaves
- alfalfa sprouts
- white or wheat pita pocket/ flour tortilla
- Japanese Mayonnaise
Combine chicken, pineapple, celery and green pepper in a large bowl. In a separate bowl, mix Lily’s peanut butter, teriyaki sauce, lemon juice, ground ginger, chopped onion and dry mustard.
Line each pita pocket/tortilla with lettuce leaves and alfalfa sprouts. Top with chicken mixture Drizzle with Lily’s peanut dressing and Japanese mayonnaise. Fold and Serve.