Asian Chicken Pita Pockets with Sriracha Mayo
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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 the coleslaw mix. You might want to make a double or triple batch of the dressing for seasoning any type of salad or sandwich that needs a touch of heat and creaminess. For this recipe, after you make the dressing and toss it with the coleslaw, scallions, and cilantro, simply add some chicken tenderloins and tuck into a whole wheat pita pocket.
Ingredients
Fat free mayonnaise
3 tbsp(s)
Sriracha hot sauce
1 tsp(s)
Sesame oil
1 tsp(s), dark
Fresh lime juice
½ tsp(s)
Minced ginger
½ tsp(s), peeled
Minced garlic
½ tsp(s)
Whole wheat pita
1 large
Ready cooked seasoned chicken breast
6 strip(s)
Shredded red cabbage
½ cup(s)
Carrots
½ cup(s), matchstick
Scallions
2 tbsp(s), chopped
Cilantro
2 tbsp(s), chopped
Lime
2 wedge(s)
Instructions
1
In medium bowl, whisk mayonnaise, sriracha, oil, lime juice, ginger, and garlic until combined.
2
Cut pita in half. Inside each pocket, spread sriracha-mayo. In each, arrange chicken, cabbage, carrots, scallions, and cilantro. Squeeze lime wedges over filling.
3
Serving size: 1⁄2 pocket
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