Ingredients

• Ingredients
  1. Vegetable oil, for the grill
  2. Four 8-ounce skinless, boneless chicken cutlets
  3. 1 tablespoon extra-virgin olive oil, plus more for brushing
  4. 2 teaspoons mild curry powder
  5. Salt and freshly ground pepper
  6. 6 whole wheat pita breads, top thirds trimmed off
  7. 3/4 cup plain low-fat yogurt, preferably Greek-style
  8. 1 tablespoon honey
  9. 1 large carrot, shredded
  10. 2 tablespoons finely chopped cilantro
  11. 1 scallion, thinly sliced
  12. 2 tablespoons dried currants
  13. 3 tablespoons roasted and salted shelled sunflower seeds
  14. 6 cups lightly packed mesclun
  15. 1 cup alfalfa sprouts (2 ounces)

Directions

1. Light a grill. Lightly oil the grate. Rub the chicken cutlets with the 1 tablespoon of olive oil and the curry powder. Season with salt and pepper. Grill the chicken over a medium-hot fire, turning occasionally, until lightly charred and cooked through, about 8 minutes. Transfer to a work surface and let stand for 5 minutes.
2. Lightly brush the pita breads with olive oil and grill, turning, just until heated through but not crisp, about 1 minute.
3. In a large bowl, combine the yogurt with the honey, carrot, cilantro, scallion, currants and 1/2 tablespoon of the sunflower seeds. Cut the chicken into 3/4-inch pieces and add them to the bowl. Season with salt and pepper and toss.
4. Fill each pita with 1 cup of mesclun and 1 cup of the chicken salad. Tuck the alfalfa sprouts in the side, sprinkle with the remaining 2 1/2 tablespoons of sunflower seeds and serve.

Make Ahead

The chicken salad can be refrigerated for up to 4 hours.

Notes

One Serving: 289 cal, 7.3 gm fat, 1.3 gm saturated fat, 24 gm carb, 4 gm fiber.