1. In a medium bowl, stir together the lemon juice, 2 Tbsp. olive oil, dried Italian seasoning, 1 tsp. garlic, salt and pepper
2. Add chicken and stir to thoroughly coat.
3. Cover bowl with plastic wrap and marinate in refrigerator for at least 30 minutes and up to 3 hours.
4. Meanwhile, in a small bowl, combine Greek yogurt and remaining 1 tsp garlic. Top with cumin. Refrigerate, covered, until ready to use.
5. Heat remaining 2 Tbsp. oil in a large grill pan over medium-high heat.
6. Remove chicken from marinade, shaking off excess; discard marinade.
7. Cook chicken about 10 minutes or until browned on all sides and fully cooked, turning once.
8. Open pitas to create pockets.
9. Fill with guacamole, shredded lettuce, tomatoes, cucumbers, red onion and chicken.
10. Serve with yogurt mixture and, if desired, sprinkle with fresh oregano.

Each serving contains: 504 calories, 20 g fat, 3 g saturated fat, 0 g trans fat, 91 mg cholesterol, 811 mg sodium, 46 g carbohydrates, 6 g fiber, 4 g sugar, 39 g protein. Daily values: 23% vitamin A, 75% vitamin C, 14% calcium, 12% iron.