Extra kewpie mayonnaise and lemon wedges, to serve
For the zucchini slaw
250g packet fresh zucchini noodles
1 carrot, grated
3 cups finely shredded Savoy cabbage
½ small red onion, very thinly sliced
¼ cup kewpie mayonnaise
Cook Lilydale Lemon & Pepper Chicken Tenders following packet directions. Warm pita breads in the oven in the last few minutes of the chicken cooking.
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.
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.
Lemon & Pepper Chicken Pita Pockets with Zucchini Slaw