Don't stuff the pita until it's time to eat. Also, use the oil from the sundried tomatoes to make the vinegraitte.

2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

2 tablespoons balsamic vinegar 1 1/2 tablespoons sun-dried tomato oil 1 tablespoon chopped drained oil-packed sun-dried tomatoes 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 4 cup s shredded cooked chicken breast (about 3/4 pound) 1 cup chopped tomato (about 1 medium) 1/2 cup (2 ounces) grated Asiago cheese 1/4 cup thinly sliced fresh basil 6 (6-inch) pitas, cut in half 3 cup s mixed baby greens

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.