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Tuna Pita Pocket
Calories:
N/A
Total Fat:
N/A
Protein:
N/A
Total Time:
N/A
Prep Time:
N/A
Cook Time:
N/A
Yield:
2 servings
Ingredients
1 can (5 oz) drained or 1 pouch (2.5 oz) tuna
1 medium tomato, cut into 1/2" dice
1 small carrot, peeled and shredded
1/8 teaspoon salt
Freshly ground black pepper
2 pita breads
2 tablespoons olive oil
8 cups lightly packed, tender lettuce, such as Boston Bibb or red or green leaf, torn into bite-size pieces
2 teaspoons red wine vinegar
Directions
In medium bowl toss together the lettuce, tomato, carrot and tuna. Drizzle the oil over the salad and toss again. Sprinkle on the vinegar, salt and pepper to taste and toss again. Cut the pitas in half to make four pockets. With tongs, fill each pocket with about 2 cups of the tuna and salad mixture. Serve at once so the bread doesn't become soggy.
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Nutritional Information per ServingCalories: N/A Total Fat: N/A Protein: N/A |
Courtesy of: Chicken of the Sea
