​Ingredients
Sauce:
1/2 cup onions, diced
1 teaspoon ginger
2 cloves garlic
1 teaspoon curry powder
1 teaspoon cumin
1 lime, cut in half (reserve one half for deglazing pan)
2 teaspoons vegetable oil
1/2 cup onion, sliced
16 ounces extra lean ground chicken
2 tablespoons low-fat plain yogurt
2 tablespoons water
1 1/2 cups frozen peas
4 green onions, greens and whites sliced
2 tablespoons cilantro, chopped
2 tablespoons low-salt roasted peanuts, chopped
4 whole-wheat pitas, cut in half
4 cups dark greens or lettuce, chopped

​method
Place all the sauce ingredients into a food processor or blender. Puree until a thick paste forms.
Place a large saute pan over moderate heat, add the oil, and, once the oil is hot, add the sliced onions. Saute for about five minutes, stirring often, until the onions start to turn light brown. Add the sauce to the pan and cook until the bottom of the pan starts to turn brown. Squeeze the remaining half of the lime into pan, and scrape up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken to the pan and cook until the interior of the chicken reaches 180 degrees Fahrenheit, about 10 minutes.

Add the yogurt, water, peas and onions to the pan. Stir and cook for two minutes. Remove from heat, and garnish with cilantro and nuts.

Fill each pita with 1/2 cup of greens and a 1/2 cup of the meat and vegetable mixture.

Makes 8 sandwiches.