Photo of Asian Chicken Pita Pockets with Sriracha Mayo by WW

Asian Chicken Pita Pockets with Sriracha Mayo

Total Time
15 min
15 min
0 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 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.


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


2 Tbsp, chopped

Lime wedge(s)

2 wedge(s)


  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