1/2 lb. shredded, cooked rotisserie chicken
1 tsp. olive oil
1 tsp. cilantro, divided
1/2 cup plain Greek yogurt
2 Tbsp. light mayonnaise
1 tsp. garlic salt
1/4 tsp. onion powder
2 avocados, hollowed and chopped
6 cherry tomatoes, quartered
2 Tbsp. lemon juice
4 slices Swiss cheese
4 whole wheat pita pockets

In a skillet over medium heat, brown chicken with olive oil for 3 to 4 minutes. While cooking, sprinkle with 1/2 teaspoon cilantro.

In a small bowl, combine yogurt, mayonnaise, garlic salt and onion powder. Set aside. In a medium size bowl, combine avocado, tomatoes, lemon juice and remaining cilantro. Set aside.

Remove chicken from heat and add to each pita pocket. Add cheese overtop. Drizzle yogurt mixture and avocado mixture in each pita pocket. Serve cold or grilled on a sandwich maker for 2 minutes and serve warm.

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