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Chicken Pitas with Hummus and Red Coleslaw

This makes a fantastic lunch. To avoid soggy pitas, drain the slaw thoroughly and transport in a separate container so you can add it right before you plan to eat.

Serves 4
Ready in 18 mins
Prep time 10 mins
Cooking time 8 mins
572 calories per serving


> 4 radishes
> 1/2 red onion
> 1/2 Hot house cucumber
> 2 packed cups shredded red cabbage
> 1/2 cup apple cider vinegar
> 1 lb Nature's Promise chicken breast tenders
> 2 tbsp olive oil
> 4 whole-wheat pita breads
> 1 cup roasted red pepper hummus


Preheat broiler and arrange oven rack about 4 inches from heat. Cut the radishes into slices and onion into rings. Halve the cucumber lengthwise and cut into slices. Mix the cabbage, onion and cucumber with the vinegar, season with salt (in moderation) and pepper and leave for at least 20 min. to marinate. Stir occasionally.
While slaw marinates, drizzle chicken tenders with oil. Season with salt (in moderation) and pepper. Broil chicken 4 min., turn and broil another 4 min., or until done. Chop chicken into bite-sized pieces.
Heat the pitas according to package directions. Drain the coleslaw. Halve pitas and fill each half with 2 tablespoons coleslaw, some chicken and 1 tbsp hummus. Serve with the rest of the slaw and hummus.

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