Crunchy Chicken Pockets

Directions

1. 1
   Combine mayonnaise, cilantro, cider vinegar, sugar and pepper in bowl.
2. 2
   Add chicken and broccoli slaw mix; mix well.
3. 3
   Cover; refrigerate 1-2 hours to blend flavors.
4. 4
   Place pita pocket halves onto microwave-safe plate just before serving.
5. 5
   Cover with plastic food wrap.
6. 6
   Microwave 10-20 seconds or until warm.
7. 7
   Place 2 half slices cheese into each pita pocket half.
8. 8
   Fill each with 1/2 cup chicken mixture.