BBQ Chicken Pocket Sandwich

ingredients

1 pound boneless, skinless chicken thighs (or a combination of breasts and thighs)
1/2 to 3/4 cup BBQ Rub
Oil, for grill 2/3 cup BBQ Sauce
1 tablespoon olive oil 2 cloves garlic, smashed
1 (8-ounce) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped
Salt
2 tablespoons butter, softened
4 whole wheat flatbreads (such as naan or Mediterranean-style pita)
6 ounces shredded cheddar or jack cheese blend

1
Prepare a hot grill outside or preheat a grill pan to high heat. Preheat oven to 375°° F.
2
Toss raw chicken in a bowl with rub, a few pieces at a time, until all chicken is well-coated. Grill chicken on well-oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5-10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well-coated but not overly wet. Keep warm in a warm saute pan until ready to use.
3
Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds, add spinach and turn off heat. Toss spinach in hot oil. When wilted completely, season with salt. Set aside.
4
Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary). Top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.

Source: Jan Book 1