PEPPERY CHICKEN IN PITA

6 skinned and boned chicken breast halves

¼ cup teriyaki sauce

1 tsp dried thyme

1 tsp ground white pepper

1 tsp black pepper

½ tsp garlic powder

½ tsp ground red pepper (cayenne)

2 tblsp olive oil

⅓ cup mayonnaise or salad dressing

1 tblsp prepared horseradish

6 (8 inch) pita bread rounds

2 cups shredded lettuce

Cut chicken lengthwise into ½ inch-wide strips, place in a shallow dish.  Pour teriyaki sauce over chicken; cover and chill 2 hours.

Remove from marinade.  Combine thyme and next 4 ingredients; sprinkle evenly over chicken.  Heat 1 tblsp olive oil in a large skillet over medium-high heat.  Cook half of chicken 5-7 minutes, turning once.  Drain on paper towels.  Repeat process with remaining chicken.

Combine mayonnaise and horseradish.  Spread over each pita round with about 1 tblsp mayonnaise mixture; sprinkle evenly with lettuce; and top with chicken.  Fold two sides over chicken, and secure with a wooden pick.

NOTE:  To prevent bread from cracking when folding, wrap pita rounds in heavy-duty plastic wrap, and microwave at HIGH 45 seconds or until thoroughly heated.