Nutrition per serving may change if servings are adjusted.
1¼ cups shredded cooked turkey or chicken (about 5 oz.)
2 medium stalks celery, chopped
½ cup unsalted cashews, coarsely chopped and toasted
⅓ cup dried cranberries
2 tablespoons olive oil
2 teaspoons chopped garlic
2 teaspoons hot or mild curry powder
¼ teaspoon salt
⅓ cup nonfat plain Greek yogurt
2 tablespoons chopped fresh chives or 1 tsp. dried
1 teaspoon lime juice
4 small (4 inch) whole-wheat pitas, halved
1 cup alfalfa sprouts
Combine turkey (or chicken), celery, cashews, and dried cranberries in a medium bowl.
Heat oil in a small skillet over medium-high heat. Add garlic, curry powder, and salt. Cook, stirring, until the garlic is sizzling and fragrant, about 30 seconds. Add to the salad mixture along with yogurt, chives, and lime juice; stir to combine.
Fill each pita half with about ¼ cup of the salad mixture and top with sprouts.
To make ahead: Prepare through Step 2 and refrigerate for up to 1 day.