These can be a fun bite size appetizer or serve them for lunch.
PREP TIME: 20
COOK TIME: 20
8 pieces mini pita bread
4 chicken thighs, skinless
1 bottle teriyaki honey marinade
1 head red leaf, green leaf or romaine lettuce
1 cucumber, thinly sliced
16 cherry tomatoes, cut in half
Preheat oven to 250 degrees.
In a large saute pan, add the teriyaki marinade and heat over medium high heat. Add the chicken thighs, cooking for 10 minutes on each side, or until done. Turn off the heat. Remove the chicken from the pan and strip the chicken meat from the bone, then return the meat to the marinade.
While the chicken is cooking on the stove top, wrap the 8 pitas in foil and place in oven. Heat for 15 minutes.
Cut each pita in half. Tear lettuce into pieces and line each of the halves with the torn lettuce. Stuff each half with the teriyaki chicken, sliced cucumber and halved tomatoes. Drizzle remaining sauce into each pita.