Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Rub chicken with chili seasoning; drizzle with 1 tablespoon of the oil; season with salt and pepper to taste.
2. Place chicken on grill. Grill 15 to 20 minutes or until instant-read thermometer registers 165°F, turning once. Transfer to a cutting board; let cool. Cut into thin slices.
3. Meanwhile, place bell pepper and onion in a grill basket or on a large sheet of heavy-duty foil. Drizzle with remaining oil; season with salt and pepper to taste. Place vegetables on grill. Grill 5 minutes or until softened.
4. Place pitas on grill. Grill 1 minute per side. Slice pitas in half to open pocket. Spread inside of each pocket with mayonnaise; add 1 cheese slice and shredded lettuce. Fill with grilled vegetables and sliced chicken. Place 2 filled pita halves on each of 4 plates, and serve.