Asian Chicken Pita Pockets with Sriracha Slaw
- Total Time
- 0:15
- Prep
- 0:05
- Cook
- 0:10
- Serves
- 2
- Difficulty
- Easy
These pita pockets make a light dinner or substantial lunch –they’re perfect to pack for picnics too! A spicy sriracha dressing gives amazing flavor to coleslaw mix. Just add some chicken tenderloins and tuck into a whole wheat pita pocket.
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fresh boneless skinless chicken tenderloins6 strip(s)
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fat free mayonnaise3 Tbsp
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Sriracha hot sauce1 tsp
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sesame oil1 tsp
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fresh lime juice½ tsp
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minced ginger½ tsp
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minced garlic½ tsp
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packaged coleslaw mix (shredded cabbage and carrots)2 cup(s)
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uncooked scallion(s)2 Tbsp, chopped, plus additional for garnish
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cilantro2 Tbsp, chopped, plus additional for garnish
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whole wheat pita(s)1 large
- Cook chicken tenders according to package directions and reserve.
- Combine mayonnaise, sriracha, sesame oil, lime juice, ginger, and garlic in a small bowl. Toss with coleslaw veggie mix, scallions, and cilantro and combine.
- Cut pita pocket in half. Divide slaw and chicken into pocket halves and garnish with additional scallions and cilantro.