5 boneless, skinless chicken breasts cut into 1-inch pieces
1 large tomato, cut into bite sized pieces
1/2 small cucumber, seeded and sliced
1 small red onion, sliced
2 tablespoons cider vinegar
1 tablespoon olive oil
3 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
2 teaspoons minced fresh mint or 1/2 teaspoon dried mint leaves
1/4 teaspoon salt
12 leaves romaine or red leaf lettuce
6 whole wheat pita breads, cut in half

Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook 7-10 minutes or until browned and no longer pink. Reduced heat, add tomato, cucumber and onion. Drizzle with vinegar and oil and toss to coat. Add herbs and salt and toss to combine. Place 1 lettuce leaf in each pita half and divide chicken and vegetable mixture between the pita halves.

Makes 6 Servings
Serving Size: 2 filled pita halves