Asian chicken pita pockets
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
These pita pockets make a light dinner or substantial lunch—they’re perfect to pack for picnics or lunch on the go too! A spicy Sriracha dressing gives amazing flavour to coleslaw mix. It features a simple mixture of mayonnaise, sesame oil, minced ginger, and garlic. You'll find yourself using the dressing over and over again, for any type of salad or sandwich that needs a touch of heat and creaminess.
Ingredients
Chicken tenderloin
120 g, (2 x 60g)
Low-fat mayonnaise
2 tbs
Sriracha sauce
1 tsp
Sesame oil
1 tsp
Fresh ginger
½ tsp, finely grated
Garlic
½ clove(s), crushed
Wholemeal pita bread
70 g, cut in half
Coleslaw mix, without dressing
½ cup(s), (50g)
Lebanese cucumber
½ medium, thinly sliced
Green shallot(s)
1 individual, thinly sliced
Fresh coriander
½ cup(s), leaves
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a small non-stick frying pan with oil and heat over medium high heat. Cook chicken for 3-4 minutes each side or until golden and cooked through.
2
Meanwhile, stir mayonnaise, sriracha, oil, ginger and garlic in a small bowl to combine.
3
Cut chicken tenderloins diagonally into slices. Spread mayonnaise mixture inside each pita pocket. Fill pockets with chicken, coleslaw, cucumber, shallot and coriander. Squeeze lime over filling to serve.
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