Spicy chicken curry-stuffed pitas with creamy yogurt sauce
Ingredients:
1/4 cup olive oil
1 lemon, juice
1 lemon, zested
2 tablespoons curry powder
1 teaspoon cayenne pepper, optional
1 teaspoon kosher salt
6 boneless, skinless chicken breast tenders
1 (7 ounce) container plain Greek yogurt
1 teaspoon curry powder
1 teaspoon Sriracha sauce
Coleslaw mix
2 mini pita pockets
Directions:
1. In a medium-size mixing bowl, add the oil, lemon juice, lemon zest, curry powder, cayenne pepper and kosher salt. Whisk to combine.
2. Add in the chicken tenders, and toss to combine. Cover with plastic wrap, and let sit overnight.
3. In a small mixing bowl, mix together the Greek yogurt, curry powder and Sriracha sauce. Cover, and store in the refrigerator until ready to use.
4. Preheat your grill to medium heat, and grill your chicken until fully cooked, about 8 minutes.
5. Carefully open your pitas, slather them with yogurt sauce, fill them with a handful of coleslaw mix, and stuff them with 3 tenders per pita.
6. Drizzle with extra yogurt sauce or Sriracha sauce, if desired.
