Pulled BBQ Chicken and Coleslaw Pita

For the best tasting coleslaw, make sure to chill it for at least 3 hours!

Pulled BBQ Chicken and Coleslaw Pita

Recipe by Chef BinksCourse: LunchDifficulty: Easy


Prep time


Resting Time




  • BBQ Chicken
  • 1 Tablespoon Macadamia Nut Oil

  • 1 Large Onion, Chopped

  • 3 Cloves Garlic, Minced

  • 14 oz. (1 Can) Low Sodium Tomato Sauce

  • 1/4 Cup Tomato Paste

  • 1/3 Cup Apple Cider Vinegar

  • 1 Tablespoon Truvia

  • 1/4 Teaspoon Black Pepper

  • 1 Whole (~4 Cups) Rotisserie Chicken, Boned, Skin Removed and Cut into 2-inch Strips

  • 4 Whole Grain Pita Pockets

  • Coleslaw
  • 7 Cups Cabbage, Shredded

  • 3 Tablespoon Olive Oil Mayo

  • 1 Teaspoon Shallots, Minced

  • 3 Tablespoon Apple Cider Vinegar

  • 2 Teaspoon Sweet Mustard

  • Salt, to Taste


  • Coleslaw
  • In a large bowl, whisk together the mayo, apple cider vinegar, shallots, sweet mustard and salt.
  • Add two cups of the cabbage, and toss thoroughly. Continue adding small amounts, until everything is mixed thoroughly.
  • Chill for at least 3 hours.
  • BBQ Chicken
  • Heat the oil in a large sauté pan over medium heat.
  • Add onions, allowing them to cook until translucent, or about 5 minutes.
  • Add garlic to pan and let cook for an additional 2 minute.
  • Add tomato sauce, tomato paste, water, vinegar, Truvia, pepper and bring to a brief boil. Reduce heat to medium-low and let simmer for 15 minutes, checking regularly to ensure the heat is low enough to avoid burning.
  • Add chopped chicken, stirring in to fully coat in the sauce, and return to a simmer for another ten minutes.

Recipe Video

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