Preheat the oven to gas 6, 220°C, fan 200°C. Wash the sweet potato and cut into wedges, roughly 1 inch thick. Place a baking sheet on a baking tray and lay the chunks of potato with a drizzle of olive oil. Cook for 40-60 minutes, or until the middle part is tender.
Warm the pitta bread, split along one side and open out. Stuff each pitta with a couple of wedges, salad leaves, 50g of salad tomatoes and the chicken.
For extra heat, add a sprinkle of chilli flakes and as an option, add some black olives.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.