3 pt. Tuna Pita Pockets
Source of Recipe
Jackie
List of Ingredients
4 c shredded Iceberg lettuce
1 can white tuna in spring water (6 oz)
1 c tomatoes
1/2 c green pepper
1/2 c carrots
1/2 c broccoli
1/2 c onion
1/2 c light ranch dressing
2 whole-wheat pita pockets Recipe
Shred iceberg lettuce and place in bowl. Dice tomatoes, green pepper, carrots, broccoli and onion, add to lettuce. Toss well. Drain tuna and place half in the bowl. Add half of the dressing. Add remaining tuna and ranch dressing. Toss well. Slice pita in half. Put 3/4 cup of the mixture into each pita pocket and serve. Makes 6 servings.
Nutritional information: 155 calories, 5 g fat, 10 mg cholesterol, 400 mg sodium, 3 g fiber.
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