Asian Chicken Pita Pockets with Sriracha Slaw
- Total Time
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.
fresh boneless skinless chicken tenderloins6 strip(s)
fat free mayonnaise3 Tbsp
Sriracha hot sauce1 tsp
sesame oil1 tsp
fresh lime juice½ tsp
minced ginger½ tsp
minced garlic½ tsp
packaged coleslaw mix (shredded cabbage and carrots)2 cup(s)
uncooked scallion(s)2 Tbsp, chopped, plus additional for garnish
cilantro2 Tbsp, chopped, plus additional for garnish
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.