Place chicken, white wine, teryaki sauce and Italian dressing in a bowl; mix well and chill 24 hours to marinate. Light charcoal or gas grill. When the grill is almost ready, heat butter in a pan and fry chicken over high heat until golden brown on each side. Remove and place on grill, along with pita bread, buttered on both sides. Grill chicken for two minutes on each side, and pita until golden and crispy. Place lettuce in serving bowl, cut pita into quarters, and tuck the bread points between the bowl and the lettuce. Place cheese in the center and top with chicken and sunflower seeds. Arrange tomato wedges around the outside. Top with dressing. Makes 1 large serving.

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