Season chicken breast fillets with salt, pepper, oregano and oil.
Grill 4 minutes per side on a medium-hot barbecue. Transfer to a plate and cut lengthways into strips. Oil a sheet of aluminum foil, wrap sliced zucchini and red pepper strips in it, and cook 2 minutes.
Split pitas. Spread cheese on each half. Top with 1 slice of zucchini, pepper and chicken strips. Roll up and heat 3-4 minutes on the BBQ over indirect medium heat.
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