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Asian chicken pita pockets

Asian chicken pita pockets

Total Time
20 min
10 min
10 min
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.


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


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


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  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.


Replace tenderloins with 1 small (120g) skinless chicken breast, if preferred. Cook for about 5 minutes on each side, or until cooked through, then slice. A range of fresh coleslaw mixes are available from the fresh food section in supermarkets