Step 1

Cut 1 piece of Swiss cheese into each pita pocket.

Step 2

In a small bowl, combine Greek yogurt and garlic salt. Set aside.

Step 3

In a medium size bowl, combine avocado, tomatoes, lemon juice, and half of the Cilanto. Set aside. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes. While cooking, sprinkle with half of the cilantro.

Step 4

Take off of heat and add 1/4 of the chicken to each pita.

Step 5

Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm.