Make flatbread sandwiches: Warm pitas or large flour tortillas or any similar flatbread on a griddle or in the oven. Dollop creamy herb dressing down the center of each, top with shreds of the chicken (I like it best cold from the fridge, but you could warm it up if you prefer), thinly sliced cucumber and tomato, and a handful of lettuce, roll up, and serve, perhaps with roasted potatoes or warmed-up saffron-butter rice if you have any left.