Asian Chicken “Arayes” with Ginger Soy Dipping Sauce

After trying traditional arayes (which were fabulous), I decided that I wanted to try the same idea with different flavours and fillings. These were a hit for all (the kids ate them with ketchup).

12-15 mini pitas 
1 lb minced chicken 
1 tbsp soy sauce
2 tbsp maple syrup, divided
Juice of 1/2 a lemon
1 tbsp minced ginger
1 clove garlic, minced
1/2 medium zucchini, grated and liquid squeezed out 
1/2 cup grated carrots .
Dipping sauce:
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar 
1 tsp sesame oil
1 tbsp chopped fresh mint 
1 tsp minced ginger . 

Preheat oven to 400°F. 
Mix together chicken, soy sauce, 1 tbsp maple syrup, lemon juice, ginger, garlic, zucchini and carrots. Cut openings in pita and stuff with chicken mixture. Place on greased baking sheet and spray top of pitas with additional cooking spray. Bake for 10 minutes, flip, brush with remaining 1 tbsp maple syrup, bake for an additional 10 minutes. 
Mix dipping sauce ingredients together. 
For a spicier option, feel free to add some sriracha hot sauce to the arayes or dipping sauce.

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