Active Time

　　20 min

　　Total Time

　　35 min

　　We found that half a chicken breast (about 1/3 lb) per person was plenty when served with the rest of this menu, but you could increase the portion to a whole breast per person.

　　

Ingredients

Makes 8 servings

　　1/4 cup extra-virgin olive oil

　　16 (4-inch) pitas with pockets

　　3 lb boneless chicken breasts

　　

Step 1

Prepare grill for cooking.

　　

Step 2

Lightly oil pitas on both sides and season with salt and pepper. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side. Transfer to cooling racks.

　　

Step 3

Pat chicken dry and brush with remaining oil. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side. Transfer chicken to a cutting board and let stand 5 minutes. Cut into slices.

　　

Step 4

Fill pitas with chicken, and if desired, salads from rest of menu.

　　Cooks' notes:

　　• Chicken can be grilled 1 day ahead. Cool completely before being chilled, covered.

　　• Alternatively, pitas can be broiled, 3 to 4 inches from heat.