Barbecue Chicken Pita Pockets
Time: 30-60 Minutes | Serves: 4
Email this recipe Print this recipeIngredients
- 4 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
- Sweet Baby Ray's Original Barbecue Sauce
- Fresh baby spinach
- 100g salad cucumber, sliced
- 150g cherry tomatoes, sliced
- 100g feta, cubed
- 50g pitted olives
- 50g cup red onion, thinly sliced
- 2 whole-wheat pitas, cut in half
Method
- Step 1
Season chicken thighs evenly with salt, black pepper and paprika, then drizzle with olive oil. - Step 2
Cover and refrigerate for at least 30 minutes. - Step 3
Heat a griddle pan or grill to medium-high and sear chicken for 4-6 minutes per side. - Step 4
Use a basting brush to coat chicken with Sweet Baby Ray's Original Barbecue Sauce and continue to cook for 1-2 minutes. - Step 5
Remove from the griddle pan and slice or chop into cubes. - Step 6
Carefully open each pita half and place equal amounts of vegetables, feta and barbecue chicken in each. - Step 7
Serve immediately with extra Sweet Baby Ray's Original Barbecue Sauce for dipping.
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