In a small mixing bowl, mix yogurt, mustard, garlic and anchovy paste well.
4
When the grill is ready, cook the chicken for about 3 minutes per side. When finished,
transfer to a cutting board and slice evenly, widthwise. Set aside.
5
Slice the cucumber lengthwise, into rounds. Slice the pita in half. Toss the lettuce,
chicken, and cucumbers in a large bowl with the dressing. Then fill the two pita pockets.
Serve and enjoy.