1 yellow bell pepper, halved and cored

1 red bell pepper, halved and cored

3 chicken breast halves

1 approximately 1/4 lb (115 g), chorizo sausage, halved lengthwise

1/2 cup (125 ml) mayonnaise

2 tablespoons (30 ml) Dijon mustard

1 teaspoon (5 ml) sesame oil

1/2 lb (225 g) feta cheese, crumbled

1/4 cup (60 ml) chopped cilantro

4 8-inch (20 cm) pita breads, halved

Chopped Iceberg lettuce, to taste

Salt and pepper

Preheat the grill, setting the burners to high or heat a non-stick-ridged skillet.

Oil the peppers, chicken and chorizo.

Grill the peppers, skin side down, until well blackened. Place the peppers in an airtight container. Let stand for 15 minutes or until the peppers skin comes off easily. Remove the skin and dice the flesh. Set aside.

Grill the chicken for about 4 minutes per side or until cooked through. Season with salt and pepper. Grill the chorizo quickly on each side. Let cool. Dice the chicken and chorizo. Set aside.

In a large bowl, whisk together the mayonnaise, mustard and sesame oil. Add the peppers, chicken, chorizo, feta and cilantro. Blend well. Adjust the seasoning.

Carefully open the pita bread and spoon in the chicken salad and lettuce.

Serve warm or cold.

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