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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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