BBQ Chicken Packed Pita

Makes 4

Kimberly Sandelowsky

From the guy on the Next Food Network Star!

ingredients

1 pound boneless skinless chicken thighs (or a combination of breasts and thighs)
1/2 to 3/4 cup BBQ rub, recipe follows
Oil, for grilling
2/3 cup BBQ sauce, recipe follows or store-bought
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 flat breads (such as naan or Mediterranean style pita)
6 ounces shredded Cheddar/jack cheese blend

1
Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees 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 to 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: Mom's Messy Folder