Start by grilling the chicken breast slices: season with salt and pepper, then cook over medium heat in a little oil for 5-6 minutes on each side, until cooked through and golden brown. Tip: Leave enough space between the slices so they grill instead of steam.
Wash the vegetables thoroughly. Slice the cucumber and tomatoes, julienne the bell pepper, thinly slice the red onion, and tear the lettuce into smaller pieces. Tip: Soak the red onion in cold water for a few minutes to mellow its flavor.
Mix the yogurt with the crushed garlic, a pinch of salt, and pepper. Tip: If you have time, let it rest in the refrigerator for 10 minutes to allow the flavors to meld.
Warm the pita breads in the oven or in a dry skillet for 1-2 minutes per side, so they are easy to shape. Tip: Slightly warmed pita is easier to open and won't crack.
Cut the warmed pita at the top and start layering the filling: lettuce on the bottom, then the grilled chicken, followed by the vegetables – cucumber, tomatoes, bell pepper, red onion – and finally drizzle with the yogurt dressing.
Gently press the filled pita so that all the ingredients fit well inside, and serve immediately, warm. Tip: If you want to take it with you, wrap it in parchment paper or a sandwich wrapper to keep everything in place.
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