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Preparation

1. Place chicken into a zip-top bag. Add 5 teaspoons teriyaki sauce and marinate in refrigerator for 3 to 4 hours.
2. Dice onion; chop scallions, lettuce and tomato.
3. In medium frying pan heat 1 tablespoon oil and cook chicken thoroughly until no pink remains.
4. Meanwhile, in a small frying pan, sauté onion in 1 tablespoon olive oil. 
5. While chicken and onion are cooking, combine mayonnaise, scallions and 2 teaspoons Kikkoman® Less Sodium Teriyaki Sauce. Put mixture aside.
6. Cut each cooked chicken breast into several strips.
7. Take pita halves and coat inside with mayonnaise mixture. Fill pita with several chicken pieces; top with sautéed onion, lettuce and tomatoes.