Boneless, skinless chicken thighs, Dijon Creole dressing, olive oil, lemon juice, oregano, dill, lemon zest, garlic powder, dry mustard, cumin, coriander, salt, cayenne, pita bread.
Grill: Thaw completely in fridge. Clean and oil grates; heat grill to medium-high. Grill, covered, 2-3 min per side, turning once (internal temp. 165F/74C). When cool enough to handle, cut into strips. Place in pita pockets & drizzle with dressing. If desired, add your own lettuce and tomato slices. Suggested Sides: Have you tried our Coleslaw?
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