Cucumber-Tuna Salad Pitas

Cucumber-Tuna Salad Pitas

This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1
pouch (about 7 oz) albacore tuna
1/4
cup reduced-fat mayonnaise or salad dressing
1/4
cup plain fat-free yogurt
1/2
cup chopped cucumber
2
tablespoons chopped red onion
2
tablespoons chopped fresh or 1 teaspoon dried dill weed
1
teaspoon salt-free seasoning blend
2
whole wheat pita (pocket) breads (8 inch)
1
cup shredded lettuce
1
small tomato, chopped (1/2 cup)
  1. In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
  2. Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
You can also spread this mixture on whole wheat tortillas and roll up, if you like.
For a simple cold lunch on a hot summer day, add a piece of fresh fruit and baked chips.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 470mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.