2 eggs
2 tablespoons lemon juice
1 tablespoon olive oil
2 pita breads
4 skinless, boneless chicken breast halves
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen mixed vegetables, thawed
Beat eggs, lemon juice and olive oil in small bowl. Stir in the olive oil, salt, pepper, chicken. Pour mixture into pita pockets and place on a large baking sheet.
Warm pita pockets with olive oil mixture. Cook pita pockets 50 minutes, or until heated through.
Preheat oven to 350 degrees F (175 degrees C).
Spread pita pockets with egg mixture. Sprinkle lettuce over chicken and sprinkle with tomato mixture.
Bake 20 minutes in the preheated oven. Flip pita pockets and bake another 10 minutes. Remove chicken and sprinkle with pita.