Preheat grill to medium.Advertisement
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.
1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat