Makes 4 servings
|1/2||cup fat-free mayonnaise|
|1||clove garlic, minced|
|1/4||teaspoon dried marjoram leaves|
|1/4||teaspoon dried tarragon leaves|
|4||rounds fat-free whole wheat pita bread|
|4||slices (1 ounce each) fat-free Cheddar cheese|
|1/2||cup rinsed and drained alfalfa sprouts|
|1/2||cucumber, thinly sliced|
|1||medium red onion, thinly sliced|
|2||cups chopped romaine lettuce|
- Combine mayonnaise, garlic, marjoram and tarragon in small bowl.
- Wrap 2 pita breads in paper towels. Microwave on HIGH 20 to 30 seconds or just until soft and slightly warm. Repeat with remaining pita breads.
- Spread 2 tablespoons mayonnaise mixture over half of each pita bread. Fold pita breads in half; divide cheese, alfalfa sprouts, cucumber, tomato, onion and lettuce among breads. Secure with toothpick.
|Serving Size:||1 Wrap|
|Calories from Fat||7 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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