Asian Chicken Pita Pockets with Sriracha Mayo
8
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 flavor 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
Sriracha hot sauce
1 tsp
Sesame oil
1 tsp
Fresh lime juice
0.5 tsp
Minced ginger
0.5 tsp
Jarred minced garlic
0.5 tsp
Whole wheat pita(s)
1 large
Uncooked boneless skinless chicken breast tenderloin(s)
6 strip(s)
Shredded red cabbage
0.5 cup(s)
Carrots
0.5 cup(s)
Uncooked scallion(s)
2 Tbsp
Cilantro
2 Tbsp
Lime wedge(s)
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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