Smoked Pheasant Pita

Slice the pheasant breast into several thin slices and put it on a microwave safe plate. Warm it in the microwave for about 2 minutes. Warm the pita pocket in the microwave for about 20 seconds, just enough to make it easier to open the pocket without tearing. Put several slices of pheasant in the pocket and add the slices of cheese. Put pitas back onto the plate. Warm them in the microwave, just until cheese is just beginning to melt. Add sliced onion, lettuce and the honey mustard mayo.

For the honey mustard mayo, combine the mayonnaise, mustard and honey in a bowl and mix well.