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Raisin Coleslaw & Tuna Filled Pita Breads

Heart.Foods's picture
Ingredients
  Grated carrot 1⁄2 Cup (8 tbs) (Scant)
  White cabbage 2 Ounce, thinly sliced (55 g)
  Plain low fat yogurt 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1 Teaspoon
  Raisins 1⁄8 Cup (2 tbs) (Generous)
  Canned tuna in water 7 Ounce, drained (200 g, 1 can)
  Pepitas 1 Tablespoon
  Freshly ground black pepper To Taste
  Whole wheat pita breads/White pita breads 4
  Eating apples 4
Directions

1. Mix the carrot, cabbage, yogurt, vinegar, and raisins together in a bowl. Lightly stir in the tuna and half the pepitas and season to taste with pepper.
2. Lightly toast the pita breads under a preheated hot broiler or in a toaster, then let cool slightly. Using a sharp knife, cut each pita bread in half Divide the filling evenly between the pita breads and sprinkle the remaining pepitas over the filling. Core and cut the apples into wedges, then serve at once with the filled pita breads.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Chilling
Dish: 
Bread
Ingredient: 
Raisin

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4.1
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1285 Calories from Fat 137

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 64.7 mg21.6%

Sodium 1229.6 mg51.2%

Total Carbohydrates 223 g74.3%

Dietary Fiber 33.1 g132.5%

Sugars 86.6 g

Protein 81 g161.4%

Vitamin A 9.6% Vitamin C 83.3%

Calcium 24.8% Iron 54.9%

*Based on a 2000 Calorie diet

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Raisin Coleslaw & Tuna Filled Pita Breads Recipe