4Sun-dried tomato pita roundsI used homemade sun-dried tomato pita rounds. You can use prepared store-bought pita bread - not pita pockets though.
13oz.grilled chicken breast, cut into small pieces
spinach or lettuce leavesThe amount depends on personal preference.
chopped fresh tomatoI used roma tomatoes. The amount depends on personal preference.
chopped red onionThe amount depends on personal preference.
Prepare the chicken
I marinated my chicken ahead. I like to use a simple marinade of olive oil, lemon juice, and minced garlic. Place the chicken in a zip lock food storage bag, add olive oil (about ½ cup), lemon juice (1-2 tablespoons) and 1 tsp. minced garlic. I buy the prepared lemon juice and minced garlic and keep them in my refrigerator. You can usually find them in the produce section of your grocery store.Seal the bag and place in the refrigerator. Allow to marinate for at least an hour. I like to do this step a day ahead so that it can marinate overnight.If not using a marinade, then season your chicken as desired.Grill your chicken either on the grill or in a grill pan. Cook for about five minutes on each side or until internal temperature reach 165°F (74°C).Remove from grill and cut into small pieces. Set aside.
Prepare the feta spread
Add yogurt, feta, garlic and basil to a food processor or blender. Pulse or blend until smooth.
Build the sandwich
Take one of the pita rounds and place on a microwave safe plate. Cover with a damp paper towel and microwave for 20 seconds.Remove the paper towel and spread some of the the feta mixture on the pita bread.Add chicken, spinach or lettuce, tomatoes and onion.Top with more of the feta mixture, and fold the pita bread like a taco.