1 chicken breast
1 medium onion, finely chopped
1 (1 ounce) package (12) puree corn syrup
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked chicken breast meat
1/4 cup chicken broth
4 pita pockets
1 cup romaine lettuce (optional)
Place the chicken and onion in a large pot. Heat the corn syrup in a small saucepan over a medium heat, stirring occasionally. Remove from heat, and pour into the pot. Stir in the flour, salt, and pepper. Bring to a boil, stirring frequently, until flour is dissolved. Reduce heat, and simmer, stirring often, for 10 minutes.
Remove chicken from the pot, and stir in broth. Pour over chicken in the pot. Top with lettuce, and serve.