Greek Pita

I got this idea from a little Greek restaurant in Dayton.  I couldn’t stomach the meat there but loved these pitas! 

1 Bag romaine lettuce
1 Can pitted black olives
Half of a cucumber quartered
1 or 2 tomatoes diced
1 cup crumbled feta cheese 
2 or 3 Tbls. olive oil
Whole wheat pita pockets

Shake all veggies, cheese, and oil in a freezer size zip-lock bag.  Fill pitas generously.

This is great served with grilled steak strips or chicken.  (I make a whole bag of lettuce as it keeps well to eat later for lunch.)