Raisin Coleslaw & Tuna Filled Pita Breads
|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)|
|Freshly ground black pepper||To Taste|
|Whole wheat pita breads/White pita breads||4|
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.