Smoked Pheasant Pita

1. 1

   Slice the pheasant breast into several thin slices and put it on a microwave safe plate.

2. 2

   Warm it in the microwave for about 2 minutes.

3. 3

   Warm the pita pocket in the microwave for about 20 seconds, just enough to make it easier to open the pocket without tearing.

4. 4

   Put several slices of pheasant in the pocket and add the slices of cheese.

5. 5

   Put pitas back onto the plate.

6. 6

   Warm them in the microwave, just until cheese is just beginning to melt.

7. 7

   Add sliced onion, lettuce and the honey mustard mayo.

8. 8

   For the honey mustard mayo, combine the mayonnaise, mustard and honey in a bowl and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.