Mediterranean Chicken Pita Pockets - cooking recipe

Ingredients

1 1/2 lbs cooked chicken breasts, cut into 1/2 inch pieces
1 (10 ounce) box frozen peas
2 medium tomatoes, washed and chopped
2 ounces feta cheese, crumbled
2 green onions, chopped
salt and black pepper
1/2 cup plain yogurt (low-fat is okay)
1/2 cup mayonnaise (Hellman's is best, low-fat is okay)
1 tablespoon lemon juice
1 teaspoon dried dill (or to taste)
4 (1 1/2 ounce) pita breads, halved crosswise
4 whole iceberg lettuce or 4 whole shredded lettuce, if desired

Preparation

Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.