Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Quarter cucumber lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Dice tomato into ¼-inch pieces.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta, and dressing.

Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

Halve pitas; gently pull apart to create pockets.

Fill pita pockets with chicken and as much Greek salad as you like.

Divide pita pockets between plates and serve with any remaining Greek salad on the side.