Toast the pittas, cut them open and stuff with the shredded lettuce.

Brush the pittas with some olive oil and season with salt and pepper.

The pittas are most abundant in the East Indies, but some inhabit Southern Asia, Africa, and Australia.

Fill the pittas with the cooked meat then drizzle with the chilli sauce and garlic and onion dip.

The Roast Chicken stand's amazing pittas.