To a large bowl add the harissa mayo, dijon, 1 tbsp. vinegar and a large pinch of salt and pepper. Whisk together then add in the shredded chicken, celery, green onions and parsley. Mix together until combined.
To a medium bowl add the shredded cabbage, 2 tbsp. of vinegar and a pinch of salt and pepper. Toss together then let sit for 5 minutes.
When ready to assemble place 1 pita on a plate then heap some of the chicken salad on top followed by some of the shredded slaw. Garnish with a sprinkle of green onions and parsley. Serve.
Recipe Courtesy of Megan Mitchell