Oriental Pita Pockets
rec.food.recipes/Rebecca Radnor (1995)
Makes two sandwiches

2 (4 oz.) skinless boneless chicken breasts
1/2 cup alfalfa sprouts
1/4 cup diced water chestnuts
1/4 cup sliced green onions
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tsp. sesame oil
1 (6-inch) whole wheat pita bread cut in half
2 lettuce leaves

Combine chicken with enough water to cover in a medium saucepan. Cook over medium heat fifteen minutes or until tender. Drain and chop chicken into bite sized pieces. Combine chicken with next three ingredients. Combine vinegar, soy sauce and sesame oil and Toss with chicken mixture. Insert lettuce leave into each pita half. Stuff with equally divide chicken mixture.