Chicken Avocado Pita with Chickpea Peanut Butter Curry Sauce

1. To make Chickpea Peanut Butter Curry Sauce, place chickpeas, liquid, peanut butter, curry powder, salt and pepper in a food processor or blender and blend well until it reaches a creamy consistency. Set sauce aside.
2. In a medium size bowl combine well the strawberries, avocado, chicken, and 3/4 cup of the Chickpea Peanut Butter Curry Sauce (you will have leftover sauce).
3. Cut pitas in half and fill each half with 4 spinach leaves and equal amounts of the avocado mixture.

Chef’s Note: Use the leftover sauce with cut up raw vegetables such as carrots, celery and bell peppers as your next snack.

Tip: if you don’t have already baked chicken breast then use rotisserie chicken from the store.

Beverage Pairing: Strawberry-infused carbonated water.