Greek Chicken Stuffed Pitas

I did the previous post just so I could do this one. We ate these on the hottest day of the year. They are filling and refreshing, and if you remember to turn the oven off after you bake the pitas, you won't warm the kitchen up too much. I, sadly, did not do this. I remembered to turn off the oven light, but I guess my button-pushing brain cells were all used up by then. Yeah. Moving on.

 Greek Chicken Stuffed Pitas

Ingredients

1 6oz container of PLAIN greek yogurt
2 Tbs olive oil
2 tsp dried dill
Salt and pepper to taste
2 cucumbers, seeded and diced
2 roma tomatoes, seeded and diced
1/4 cup sliced olives
2-3 Grilled chicken breasts, cut in 1/4 inch strips
Crumbled Feta
Salad Greens
8 pitas

Directions
Grill chicken breasts. I use a greasy, ancient George Foreman. It's not pretty, but it does a really great job. I sprinkle the chicken with McCormick Montreal Grill Mates, Shut the lid and let it do it's thing until the chicken is cooked through, usually 4-5 minutes, depending on the thickness of your chicken. Slice into 1/4 inch strips.

While the chicken is cooking, make dressing by whisking together yogurt,olive oil, dill, salt and pepper until well blended. Then stir in cucumbers, tomatoes and olives. Set aside.

Now comes the fun part. Lay out a pita if you like to eat it like a Gyro, or split it open if you like it stuffed (I prefer the stuffed, probably because it's more of a challenge to get my pitas to puff the right way and I always feel triumphant when it works out).  Lay down a layer of salad greens, a scoop of the cucumber mix, a handful of chicken strips and then sprinkle with feta. Viola! I'd serve this with grapes or watermelon and a tall glass of water.