Lemon & Pepper Chicken Pita Pockets with Zucchini Slaw

20 mins Prep
20 mins Cook
4 Serves
  • 350g Lilydale Free Range Chicken Schnitzels
  • Extra kewpie mayonnaise and lemon wedges, to serve
  • 4 pita pocket breads

For the zucchini slaw

  • ¼ cup kewpie mayonnaise
  • ½ small red onion, very thinly sliced
  • 3 cups finely shredded Savoy cabbage
  • 1 carrot, grated
  • 250g packet fresh zucchini noodles
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  1. Cook Lilydale Chicken Schnitzels following packet directions. Warm pita breads in the oven in the last few minutes of the chicken cooking.
  2. Meanwhile, to make zucchini slaw, cook zucchini noodles following packet directions. Rinse in cold water and set aside to drain. Wrap zucchini noodles in paper towel and squeeze out excess water. Combine zucchini noodles, carrot, cabbage and onion in a bowl. Season with salt and pepper. Add mayonnaise and toss to combine.
  3. Halve chicken tenders lengthways. Halve pita breads and fill each halved pita bread with zucchini slaw and chicken tenders. Serve with extra mayonnaise and lemon wedges.
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