Make the Asian Slaw by combining the red and green cabbage, red bell pepper, heirloom carrots, scallions, sesame seeds, lemon juice, vinegar and sesame oil in a large bowl. Stir to combine and set aside.
Warm mini pita in a small skillet over medium heat.
Split in half and add in D&W Sriracha Aioli (or Gritty sauce) to bottom.
Layer 2-3 slices of D&W Harissa Chicken and the Asian slaw on top.
Add the top half of the mini pita. Serve and enjoy!