Chicken & Greek Salad Pita Pockets

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta, and dressing. • Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.