1 (6 inch) pita bread (pita pocket) |
1 tablespoon prepared pesto sauce (more if desired) |
3 -4 greek kalamata olives, split in half |
1/4 cup cooked chicken, cubed |
2 tablespoons sun-dried tomatoes packed in oil, drained (can substitute 1 roma tomato to taste) |
1/4 cup feta cheese, crumbled |
chopped fresh basil (optional) |