In a pan add oil, and sauté julienned vegetables in chilli sauce and BBQ sauce.
Cut pita bread into halves and slice each half from centre to form pockets.
Fry K&N's Fiery Fingers as per instructions on pack.
Fill the pockets with sautéed vegetables, garlic dip sauce, and Fiery Fingers. You may add pickled cucumbers and lettuce for added flavour.
Finish with Fiery Fingers, vegetables and garlic dip, and serve warm.
Mix all ingredients for sauce and set aside.