Preheat grill to medium.
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 salt in another medium bowl. Slice the chicken breast crosswise into 1/4" thick strips; toss with the spice mixture to coat. Add 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 and top with one-fourth of the chicken, tomato and lettuce. Fold. Repeat wit the remaining ingredients.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (33%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 11.2mg||3 %|
|Sodium 371.8mg||13 %|
|Potassium 467.4mg||12 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 38.4g|
|Protein 14.4g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 324
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