Roast Chicken Pita Pockets

2 honey-roasted skinless, boneless chicken breast halves

1 white pita bread

2 cups shredded lettuce

1 large onion, chopped

½ cup shredded Cheddar cheese

½ cup mayonnaise

½ cup ketchup

½ cup chili sauce

1 dash hot pepper sauce

1 teaspoon lemon juice

¼ teaspoon ground black pepper

Preheat oven to 250 degrees F (120 degrees C).

Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.

Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well. (Note: If making this for kids, you may want to exclude chili sauce and hot pepper sauce.)

Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.