Makes enough for 4 Servings:

1 single serving (5.3 oz) nonfat plain greek yogurt (Chobani)

1 small avocado

 Splash of lime juice 1 tablespoon (or to taste) curry powder 1

can - 15.5 oz Chickpeas (Goya), drained and rinsed

1 ripe but firm pear,

diced 1 stalk celery, finely diced 1/2 cup dried cranberries (Ocean Spray Reduced Sugar Craisins)

1/4 cup sliced or slivered almonds, toasted

 4 4- to 5-inch whole-wheat pita breads, cut in half 2 cups sprouts  

First smash the avocado. Add lime juice, greek yogurt and curry (I went a little heavier on the curry, you decide) and blend well. Add chickpeas, pears, celery, cranberries and almonds. Fold together. Stuff the pita, top with sprouts (I think shredded cabbage would be good as well) and enjoy!

Tip: You can swap out the chick peas for any protein like, shrimp, chicken or turkey.