Pineapple Chicken Salad

2 ½ cup chopped cooked chicken breast (about 1 pound)

½ cup matchstick carrots

1/3 cup slice almonds, toasted

1/3 cup light mayo

¼ cup finely chopped green onions

¼ cup plain fat-free yogurt

1 tablespoon Worcestershire sauce

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

1 (8-ounce) can crushed pineapple in juice, drained

4 whole wheat pitas, each cut in half

8 Romaine lettuce leaves

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf, fill each half with 1/3 cup chicken mixture.