- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4
- boneless, skinless chicken thighs
- 1 tbsp
- vegetable oil
- 15 mL
- 1/2 tsp
- chili powder
- 2 mL
- 1/2 tsp
- ground cumin
- 2 mL
- salt and pepper to taste
- 4
- pitas breads (no-pocket variety preferred)
- 1/2 cup
- barbecue sauce
- 125 mL
- 1 cup
- coarsely grated Monterey Jack cheese
- 250 mL
- 1/3 cup
- finely diced yellow pepper
- 75 mL
- 2
- green onions, thinly sliced
Method
Step 1
In bowl, combine chicken, oil, chili powder, cumin, salt and pepper. Turn to coat chicken. Grill on barbecue preheated to medium-high, 3 to 4 min. per side, or until cooked through. Transfer chicken to plate.
Step 2
Clean grill and toast pitas on it until golden on one side, about 1 min. Transfer pitas to work surface; grilled-sides up. Turn barbecue to low. Slice the chicken. Spread each pita with barbecue sauce. Top with chicken, cheese, yellow pepper and green onion. Carefully place topped pitas back on grill. Close lid and cook 2 to 3 min., or until pitas are toasted on bottom and cheese is melted.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
