Method
Step 1
Prepare all your ingredients according to the instructions above.
Step 2
Put your oven on to 180⁰C to heat.
Step 3
Make your tahini dressing by mixing the dressing ingredients together (see quantities above): tahini, soy sauce, lemon juice, water. Set aside.
Step 4
Place a few glugs of olive oil in a large non-stick frying pan over medium heat. Cut the chicken breasts into strips lengthways – about 4 to 6 strips per breast. Season well with salt and pepper. Add your chicken strips to the hot pan and cook for about 4 minutes until nicely browned. Add the sliced onion, carrot, ginger, black mustard seeds and cumin and cook until the onions are soft – about 5 minutes. Add the red cabbage and the rest of the lemon juice to the pan with the chicken and cook until the cabbage starts to soften. You still want a bit of crunch to this so don’t overcook it. Once done, remove from heat and set side.
Step 5
Put your pitas in the oven to warm for about 2 minutes just before you finish cooking the chicken.
Step 6
To serve, cut the pita pockets in half, spread some of the tahini dressing on the inside. Fill the pockets with the chicken and veg mixture and drizzle some dressing over it.