1.Cut the fillets into thin slices. Place 2 tblsp of olive oil into a large shallow dish, stir in the seasoning then add the sliced chicken and turn to coat evenly in seasoning mix. Cover and refrigerate for at least 30 minutes.
2.Using a vegetable peeler, peel thin ribbons from carrots. Cover and set aside.
3.Add sliced chicken to a heated large, non-stick frypan cook until chicken is well browned and cooked through. Remove from heat and keep warm.
4.Cut a thin slice from the top of each pocket bread. Carefully open pockets in bread and fill with carrot ribbons, avocado, sprouts and hot chicken pieces. Serve accompanied with mayonnaise, if desired.
Chicken can be marinated in cajun mixture overnight. Cook chicken and fill pockets as required.Note