Combine feta cheese, yogurt, dill, 1 tsp oil and 1/4 tsp garlic in a small bowl, stirring well.
Heat remaining 2 tsp EVOO in a large skillet over medium-high heat. Add remaining 1 tsp garlic and oregano to pan, and saute for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita hald, and top with 2 Tbsp yogurt mixture, 2 Tbsp shredded lettuce, 1 Tbsp chopped cucumber and 1 Tbsp tomatoe. Divide onion evenly among pitas.
Originally Submitted
3/4/2011
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