Asian Chicken Pita Pockets with Sriracha Mayo
4
Point(s)
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, dark
Fresh lime juice
½ tsp
Minced ginger
½ tsp, peeled
Minced garlic
½ tsp
Whole wheat pita(s)
1 large
Fresh boneless skinless chicken tenderloins
6 strip(s), cooked
Shredded red cabbage
½ cup(s)
Uncooked carrot(s)
½ cup(s), matchstick
Uncooked scallion(s)
2 Tbsp, chopped
Cilantro
2 Tbsp, chopped
Lime wedge(s)
2 wedge(s)