Tuna-Stuffed Pita Pockets

by Laura Donnelly — April 3, 2007

Our sandwich menus this week continues with a great low-fat, filling, stuffed pita. If you don't care for cilantro, leave it out. Combine the filling ingredients just before making the sandwiches; otherwise they get soggy.

Makes 4 sandwiches

9 ounces canned tuna, drained and flaked
1/2 cup seeded chopped tomato
1/4 cup diced English cucumber (these have no seeds and do not cause indigestion)
1/4 cup low-fat mayonnaise
1/4 cup low-fat yogurt
1 Tablespoon chopped cilantro
1/2 teaspoon lemon zest
1/4 teaspoon Tabasco sauce
salt and pepper to taste

four 6-inch whole wheat pita pockets
4 large Boston or romaine lettuce leaves

Combine all tuna salad ingredients and mix well. Open pita pockets, layer lettuce on one side, then stuff with tuna salad filling.