Tuna Salad Pita Pockets
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Tuna Salad Pita Pocket
Yield: Makes 4 servings
Ingredients:
1
can (9 ounces) tuna, drained
1
cup chopped cucumber
1/4
cup part-skim ricotta cheese
2
tablespoons reduced-fat mayonnaise
2
tablespoons red wine vinegar
2
green onions, chopped
1
tablespoon sweet pickle relish
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/4
teaspoon black pepper
1
cup alfalfa sprouts
2
pita breads, halved
Preparation:
1.
Combine all ingredients except sprouts and bread. Fill bread with sprouts and tuna mixture.
Nutritional Information:
| Serving Size: 1 filled pita half | |
| Sodium | 752 mg |
| Protein | 22 g |
| Fiber | <1 g |
| Carbohydrate | 22 g |
| Cholesterol | 22 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 18 % |
| Calories | 209 |
Dietary Exchange:
| Meat | 2 |
| Starch | 1-1/2 |
This recipe appears in:
Sandwiches