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Tuna Salad Pitas




Source of Recipe


Suzie


List of Ingredients




Tuna Salad Pitas

1 can (6 oz.) tuna packed in water, drained
1 medium carrot, peeled and chopped
1 rib celery, chopped
1/2 cup reduced fat Monterey Jack cheese cubes (1/4 inch each)
1/4 cup frozen green peas, thawed and drained
1/4 tsp. dried parsley flakes
1/3 cup prepared reduced fat Italian salad dressing
2 pita bread rounds (2 oz. ea.)
4 lettuce leaves
4 tomato slices






Recipe



1. Place tuna in large bowl; break into chunks. Add carrot, celery,
cheese, peas
and parsley; toss to blend.

2. Pour dressing over tuna mixture; toss lightly to coat.

3. Cut each pita in half crosswise; gently open. Place lettuce leaf
and tomato slice
in each pita half. Divide tuna salad evenly among pita pockets.

Makes: 4 servings.

Nutrition Information:
Per serving (1 pita half with about 1/2 cup tuna salad, 1 lettuce
leaf and
1 tomato slice) = Calories 213, Calories from Fat 23%, Total Fat 6
g,
Sat Fat 2 g, Cholesterol 24 mg, Carbs 22 g, Fiber 4 g, Protein 19 g,
Sodium 605 mg.