2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce or Boston leaf Lettuce chopped
1 1/2 cups shredded skinless, boneless poached chicken (recipe below!)
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
2 plums tomato, seeded and cut in strips
4 (2.8-ounce) multigrain flatbreads or whole wheat Pita pockets.
1 large garlic clove, halved
Combine first 4 ingredients in a small bowl, stirring with a whisk. Set aside.
In a large bowl brake up the lettuce gently with your hands and the basil. To the bowl add the shredded poached chicken breast, tomatoes and cheese. Gently mix all ingredients and pour dressing tossing until everything is nicely coated.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 pita bread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 cup chicken mixture in each Pita or flat bread and roll up.