In bowl, toss chicken slices with taco seasoning and oil; cook in large skillet set over medium heat for 8 to 10 minutes or until cooked through. Shred chicken using two forks; set aside.
Warm pitas according to package directions.
In small bowl, stir together mayonnaise, lime juice, chipotle and adobo sauce, and pepper; set aside.
Slice each pita in half; open pockets. Fill evenly with chipotle-mayonnaise mixture, cabbage, chicken, cheese, diced avocados and salsa.
Tip: Alternatively, use sliced leftover grilled chicken or rotisserie chicken and reduce taco seasoning to taste. Use chicken cold, or heat chicken with oil in large skillet set over medium-high heat for 3 to 5 minutes or until heated through.