Mediterranean Chicken Pockets - cooking recipe

Ingredients

1 tsp. olive oil
1 1/2 lb. boneless skinless chicken breasts
10 oz. bag frozen peas or fresh
2 medium tomatoes, washed and chopped
2 oz. crumbled Feta cheese
1 chopped scallion
1/2 c. plain nonfat yogurt
1/2 c. fat-free mayonnaise
1 tsp. dried dill weed
1 Tbsp. lemon juice
4 pita bread rounds, cut in half crosswise
about 1/2 head shredded lettuce

Preparation

Brush a nonstick skillet with olive oil and heat over medium-high flame. Add chicken breasts and saut, turning frequently, until cooked and no longer pink, about 8 to 10 minutes. Cover and let cool in the refrigerator.