Vadouvan Chicken Pitas with Tzatziki & Cabbage Slaw

Vadouvan Chicken Pitas

with Tzatziki & Cabbage Slaw

35 MIN
$11.94/serving 2 Servings
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  • with Extra Vegetables
    add 1 head Cauliflower & 6 oz Carrots
  • with Extra Vegetables

    From the Test Kitchen

    In this flavorful dish, warm pitas are filled with sweet sautéed onion and chicken strips coated with fragrant vadouvan curry powder, which finds cooling contrast from a layer of creamy cucumber yogurt. We're serving them with a crisp, refreshing side of cabbage dressed with sweet chili sauce.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Vadouvan Chicken Pitas with Tzatziki & Cabbage Slaw
    Title
    • 10 oz Chicken Breast Strips
    • 2 tsps Vadouvan Curry Powder
    • 2 Pocketless Pitas
    • 2 Scallions
    • ½ lb Red Cabbage
    • 3 Tbsps Sweet Chili Sauce
    • 1 Red Onion
    • 1 Tbsp Apple Cider Vinegar
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 head Romanesco Cauliflower
    • 6 oz Carrots
    time-saving
    tips & techniques
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Line a sheet pan with foil. Place the cauliflower forets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the curry powder; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion.

    Make the slaw
    3 Make the slaw

    In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the chicken & onion
    4 Cook the chicken & onion

    Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining curry powder. Toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat. 

    Warm the pitas
    5 Warm the pitas

    Meanwhile, if using the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

    Finish the pitas & serve your dish
    6 Finish the pitas & serve your dish

    Spread the tzatziki onto the warmed pitas; top with the cooked chicken and onion and as much of the slaw as you'd like. Serve the finished pitas with the roasted vegetables on the side. Garnish with the sliced green tops of the scallions. Serve any remaining slaw on the side. Enjoy!

     

    Tips from Home Chefs

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Line a sheet pan with foil. Place the cauliflower forets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the curry powder; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion.

    Prepare the remaining ingredients
    Make the slaw
    3 Make the slaw

    In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the chicken & onion

    Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining curry powder. Toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat. 

    Cook the chicken & onion
    Warm the pitas
    5 Warm the pitas

    Meanwhile, if using the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

    6 Finish the pitas & serve your dish

    Spread the tzatziki onto the warmed pitas; top with the cooked chicken and onion and as much of the slaw as you'd like. Serve the finished pitas with the roasted vegetables on the side. Garnish with the sliced green tops of the scallions. Serve any remaining slaw on the side. Enjoy!

     

    Finish the pitas & serve your dish
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