Ingredients
2 tablespoons olive oil1 teaspoon dried thyme1 teaspoon paprika1 garlic clove, minced1/2 teaspoon salt1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips1 package (14 ounces) coleslaw mix2/3 cup mayonnaise12 whole wheat pita pocket halves
Preparation
In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes.
Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
