Stir cucumber, yogurt, tahini, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.
Combine garlic powder, curry powder, pepper and the
remaining 1/4 teaspoon salt in another medium bowl. Slice chicken breast
crosswise into 1/4-inch strips; toss with the spice mixture to coat.
Add 1 tablespoon oil and toss to combine.
Grill the chicken, turning once, until cooked through, about 2 minutes per side.
To serve, spread 1/4 cup of the cucumber-yogurt sauce on
a pita (or lavash) and top with one-fourth of the chicken, tomato and
lettuce. Fold like a taco (or roll closed, if using lavash). Repeat with
the remaining ingredients.
14 g fat
( 2 g sat , 6 g mono
64 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 31 g protein; 6 g fiber; 606 mg sodium; 603 mg potassium. Nutrition Bonus: Vitamin A
(50% daily value), Magnesium (20% dv), Iron & Vitamin C (18% dv),
Potassium (17% dv), Zinc (16% dv), Folate (15% dv) Carbohydrate Servings: 2 Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat.