Falafel-Crusted Chicken w/ Hummus-Slaw Pitas
2 packages of Chicken Breast Tenders (pre-cut saves time and is inexpensive!)
1 tablespoon extra-virgin olive oil
1/2 cup falafel mix (We used Casbah brand)
4 whole-wheat pitas, halved
1/4 cup Hummus (I made some homemade real quick first, but you can use store-bought if you want!)
Grated zest and juice of 1 lemon
1 Tablespoon Sriracha
1 package shredded coleslaw mix
6 radishes, halved and thinly sliced
1 cup chopped fresh parsley
Sea Salt and Black Pepper
1. Preheat the oven to 425 degrees F. Coat a foil-lined backing sheet with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. (It will stick, I promise!) Arrange the chicken on the baking sheet and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
2. Meanwhile, mix the hummus, lemon zest and juice, Sriracha and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt and pepper. Add more Hummus, seasoning, or Sriracha to taste. (This part was Dave’s job so I’m sure a little extra Sriracha slipped in! 😉 )
3. Stick some slaw, two chicken tenders, and a drizzle of the reserved sauce into a pita and serve warm.