Heat a small skillet over medium-high heat. Add the walnuts; cook for 3 minutes or until they are lightly browned, stirring constantly. Set aside to cool.
In a large bowl, sprinkle the shredded chicken and red onion with the oregano and ¼ teaspoon of the black pepper. Add the greens, figs, feta cheese, and toasted walnuts; drizzle with the oil and vinegar.
Sprinkle with the remaining ⅛ teaspoon black pepper and toss to mix well.
Divide the mixture into eight portions and spoon into the pita pockets. Serve.
—Recipe by California Figs, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe