Zesty Greek Chicken Salad Pitas with Lemon & Herbs

In a medium bowl, combine the shredded or diced cooked chicken, diced cucumber, halved cherry tomatoes, finely diced red onion, crumbled feta cheese, and chopped fresh parsley.

In a small separate bowl, whisk together the Greek yogurt, fresh lemon juice, and dried oregano until well combined.

Pour the dressing over the chicken and vegetable mixture. Gently toss until all ingredients are evenly coated.

Warm the pita bread according to package instructions, or lightly toast in a dry skillet over medium heat for 30 seconds per side until pliable.

Carefully cut each pita bread in half to create pockets.

Generously fill each pita pocket with the Greek lemon herb chicken salad mixture.

Serve immediately and enjoy your fresh and flavorful lunch.