Photo of Asian chicken pita pockets with Sriracha slaw by WW

Asian chicken pita pockets with Sriracha slaw

SmartPoints® value per serving
Total Time
15 min
5 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 flavor to coleslaw mix. It features a simple mixture of mayonnaise, sesame oil, fresh lime juiced, and 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. 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.


Fresh boneless skinless chicken tenderloins

6 strip(s)

Fat free mayonnaise

3 Tbsp

Sriracha hot sauce

1 tsp

Sesame oil

1 tsp

Fresh lime juice

½ tsp

Minced ginger

½ tsp

Minced garlic

½ tsp

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

Uncooked scallion(s)

2 Tbsp, chopped, plus additional for garnish


2 Tbsp, chopped, plus additional for garnish

Whole wheat pita(s)

1 large


  1. Cook chicken tenders according to package directions and reserve.
  2. Combine mayonnaise, sriracha, sesame oil, lime juice, ginger, and garlic in a small bowl. Toss with coleslaw veggie mix, scallions, and cilantro and combine.
  3. Cut pita pocket in half. Divide slaw and chicken into pocket halves and garnish with additional scallions and cilantro.


Yields 2 servings (1/2 pocket per serving). Brand of ingredients used may impact the nutritional information of this recipe resulting in a different SmartPoints value.