Chicken Avocado Pitas

1/2 pound shredded cooked rotisseries chicken

2 avocados, cut into small chunks

1/2 cup Old Home Plain Greek Yogurt

1 teaspoon cilantro, divided

1 teaspoon garlic salt

5-9 cherry tomatoes, quartered

4 slices of thin baby Swiss cheese

Juice from a fresh lemon, half

4 whole pita pockets

1 teaspoon extra virgin olive oil

1. Cut 1 piece of Swiss cheese into each pita pocket.
2. In a small bowl, combine Old Home Plain Greek Yogurt and garlic salt. Set aside.
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.
4. Take off of heat and add 1/4 of the chicken to each pita.
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.