Tuna Pita Pockets
A quick and easy sandwich with crunchy vegetables!

Servings: 4

• 1 - 6 ounce can tuna packed in water, drained
• 1/2 cup sweet pickles, drained and chopped
• 3 tablespoons plain nonfat yogurt
• 3 tablespoons light mayonnaise
• 1 red bell pepper, chopped
• 1/2 cup chopped sweet onion
• 1/2 cup chopped peeled cored Granny Smith apple
• 2 teaspoons apple cider vinegar
• 2 cups thinly sliced red or green leaf lettuce
• 4 pita breads, halved, pockets opened

Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.

Mix bell pepper, onion, and apple in medium bowl. Add half of mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season to taste with salt and pepper.

Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each serving plate and serve.

Per Serving: 298 Calories; 3g Fat (10.5% calories from fat); 1g Saturated Fat; 18g Protein; 49g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 729mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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