Season the chicken breast with salt, pepper, and oregano. Grill over medium-high heat for 4-5 minutes per side, or until fully cooked and golden. Remove from the grill and slice into strips.
Heat the pita pockets in a skillet or toaster oven for 1-2 minutes, until soft and pliable.
Open each pita and spread 2-3 tablespoons of Delve Whipped Feta evenly inside to create a creamy base.
Layer the grilled chicken strips inside the pita, followed by cucumber slices, cherry tomatoes, and red onion. Arrange the ingredients evenly for a flavorful bite in every mouthful.
Add the Kalamata olives and garnish with parsley. Serve immediately for the best flavor.
