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Tuna Carrot Salad Pita Pockets

Ingredients
  Canned water packed white tuna 6 1⁄2 Ounce, drained (1 Can)
  Carrot 1 Medium, coarsely grated to make about 3/4 cup
  Raisins 1⁄3 Cup (5.33 tbs)
  Mayonnaise 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Whole wheat pita bread slices 4 (4 Inch)
Directions

In Batter Bowl, flake tuna with Pastry Blender.
Add carrot, raisins, mayonnaise and curry powder and mix well.
Cut about 1 inch from the side of each pita round and gently separate insides to form a pocket.
Line each pita pocket with a lettuce leaf, then spoon in a quarter of the Tuna-Carrot Salad mixture.
Repeat for additional sandwiches.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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4.21842
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 717 Calories from Fat 148

% Daily Value*

Total Fat 16 g25.3%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 10.7 mg3.6%

Sodium 1030.6 mg42.9%

Total Carbohydrates 130 g43.3%

Dietary Fiber 13 g52.1%

Sugars 20 g

Protein 18 g35.7%

Vitamin A 102.1% Vitamin C 4.4%

Calcium 4.5% Iron 43.3%

*Based on a 2000 Calorie diet

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Tuna Carrot Salad Pita Pockets Recipe