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Tuna Pita Pockets

Serves 6


    • 1 1/2 cups shredded romaine lettuce
    • 3/4 cup diced tomatoes
    • 1/2 cup finely chopped green bell peppers
    • 1/2 cup shredded carrots
    • 1/2 cup finely chopped broccoli
    • 1/4 cup finely chopped onion
    • 2 cans (6 ounces each) low-salt white tuna packed in water, drained
    • 1/2 cup low-fat ranch dressing
    • 3 whole-wheat pita pockets, cut in half


In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.

In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.

Scoop 3/4 cup of the tuna salad into each pita pocket half and serve immediately.

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