2 boneless, skinless, cubed (or leftover shredded rotisserie chicken)
1 small onion, sliced
1 tomato, sliced
Plain, non-fat yogurt (or Greek yogurt)
2, cut in half
Combine olive oil, lemon juice, salt, oregano, garlic and pepper in a large re-sealable plastic bag. Add chicken cubes, shake to mix and marinate in the refrigerator three hours or overnight. Spray a nonstick skillet with cooking spray, add chicken and marinade and cook over medium-high heat until chicken is no longer pink. Stuff each half of the pita bread with chicken, lettuce, cucumber, onion, tomato and yogurt and serve.