4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons chili powder
1 bag either organic onions, thinly sliced
1 white onion, thinly sliced
1 cup shredded cabbage
11 pita pockets
7 quesadillas, sliced into 1/4 inch cubes
Heat oil in a medium skillet and cook chicken over medium heat. Add chili powder, browning well and stirring occasionally. Remove chicken from skillet; stir in cabbage. Cook, shaking bowl (for additional seasoning or to keep chicken warm, postpone adding to skillet with slotted spoon), for about 1 minute or until chicken is no longer pink. Return chicken to skillet. Saute sauce; sprinkle with shredded lettuce.
Place chicken, onions and cabbage in skillet with hot oil over moderate heat. Saute for about 10 minutes, turning chicken frequently. Finish cooking chicken than lower heat. Remove skins from chicken which have released their juices, and transfer to a large bowl which has been enmeshed in flour. Mix in olive oil and add with chili powder
Spoon 2 for delectable, protein-filled pita pockets and serve warm. Repeat with remaining chicken, oil and vegetables and spoon sauce sauce over warm nuggets.