Tomato and Chicken Pockets

• 1 chicken breast, cut into strips
• 2 tbsp olive oil
• ½ red onion, thinly sliced
• 1 clove garlic, crushed
• 1 tsp balsamic vinegar
• ¼ tsp dried oregano
• Salt and pepper to taste
• 6 small cherry tomatoes, quartered
• 2 tomatoes, diced
• 3 fresh basil leaves, chopped
• 2 whole wheat pitas
• Iceberg lettuce
• Low-fat mayonnaise to taste

1. Heat oil in a pan and sauté chicken, onion, and garlic until softened.
2. Add balsamic vinegar and oregano.
3. Mix tomatoes, basil, a drizzle of olive oil, and pepper.
4. Cut pita in half and spread with mayonnaise. Add lettuce.
5. Divide chicken and tomato mixtures between the pitas.