1 skinless chicken breast half, cooked and sliced thinly
½ - 1 tomato, sliced
¼ cup feta cheese
kalamata olive, sliced
½ teaspoon olive oil
cucumber yogurt sauce
Brush the sides of of each pita with olive oil. Fill the pita with the ingredients desired.
Place on preheated Grill & Panini Press and cook until crispy on the outside and warm on the inside.
Cut into six to eight wedges. Serve with cucumber yogurt sauce.
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