Plus: More Chicken Recipes and Tips
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.
Lightly brush the pita breads with olive oil and grill, turning, just until heated through but not crisp, about 1 minute.
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.
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.
The chicken salad can be refrigerated for up to 4 hours.
One Serving: 289 cal, 7.3 gm fat, 1.3 gm saturated fat, 24 gm carb, 4 gm fiber.