PREPARATION:

1. Cut turkey tenderloin across the grain into 1/4-inch slices. Place turkey slices on plate; lightly sprinkle both sides with Greek seasoning. Let stand 5 minutes.
2. Cut two thirds of cucumber into thin slices. Finely chop remaining cucumber. Combine chopped cucumber, yogurt, onion, dill weed and lemon juice in small bowl.
3. Heat olive oil in large skillet over medium heat until hot. Add turkey. Cook 2 minutes on each side or until cooked through. Wrap 2 pita breads in paper towel. Microwave on HIGH 30 seconds or just until warmed. Repeat with remaining pita breads.
4. Divide lettuce, tomato, cucumber slices, turkey, cheese and yogurt-cucumber sauce evenly among pita breads. Fold edges over and secure with toothpicks.