Great lunch!

INDIAN-SPICED CHICKEN PITAS/WRAPS FOR TWO- (PERFECT LUNCH- leaves you full, but not too much! Great flavors, might try some other seasonings next time. I used Jalapeno Cheddar whole wheat tortilla wraps instead. Excellent, definitely recommend.)

INGREDIENTS
8 ounces boneless, skinless chicken breasts, trimmed
3/4 teaspoon garam masala , (see Shopping Tip), divided
3/4 teaspoon kosher salt, divided
1/2 cup thinly sliced seeded cucumber
6 tablespoons nonfat plain yogurt
1 1/2 teaspoons chopped fresh cilantro , or mint
1 teaspoon lemon juice
Freshly ground pepper , to taste
2 6-inch whole-wheat pitas, warmed
1/2 cup shredded romaine lettuce
1 small or 1/2 large tomato, sliced
1/8 cup thinly sliced red onion

PREPARATION
Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
Sprinkle chicken with 1/2 teaspoon garam masala and 1/4 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/4 teaspoon garam masala and 1/8 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

NUTRITION
Per serving: 350 calories; 4 g fat (1 g sat, 1 g mono); 65 mg cholesterol; 47 g carbohydrates; 34 g protein; 6 g fiber; 662 mg sodium; 458 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Magnesium (21% dv), Iron (20% dv).