4

Asian Chicken Pita Pockets with Sriracha Slaw

Total Time
15 min
Prep
5 min
Cook
10 min
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.
Ingredients

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

cilantro

2 Tbsp, chopped, plus additional for garnish

whole wheat pita(s)

1 large

Instructions

  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.
Notes
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.

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