Preheat the oven to 350 degrees. Place the pita pockets on a baking sheet and toast for 10 minutes. Combine the cream cheese and OPA Feta Dill in a bowl and mix until well blended. Spread 1 tablespoon of the dip onto each pita. Divide the chicken and feta amongst the pitas and top with lettuce, tomato and kalamata olives. Serve with a sprinkle of Litehouse Instantly Fresh Oregano.