Pitas Stuffed with Chicken Apple Salad

2      C    cooked and cubed chicken breast
      2      md   red apples, cored and chopped
      1      cn   (8 oz) crushed pineapple (packed in 
juice), well
                  drained
      1/2    C    chopped celery
      1/3    C    low fat lemon yogurt
      1/4    C    nonfat mayonnaise
      1/4    ts   celery seeds
      4      ea   6" whole wheat pita breads
      4      ea   lettuce leaves
     
      In a medium bowl, combine the chicken, apples, 
pineapple,
      and celery.  In a small bowl, stir together the 
yogurt,
      mayonnaise, and celery seeds.  Add to chicken 
mixture and
      toss until well coated.
     
      To serve, cut the top from each pita.  Line each 
pita with
      a lettuce leaf and spoon in about 1 cup of the 
chicken
      mixture.
     
      NOTE:  This sandwich filling is best served within 
2
      hours.  If it stands longer, the acid in the pineapple
      will tend to soften the chicken.
     
      Per serving:  346 calories, 6.4g fat, 2.9 g. dietary
      fiber, 63 mg. cholesterol, 493 mg. sodium