Tuna Carrot Salad Pita Pockets
|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)|
|Curry powder||1⁄2 Teaspoon|
|Whole wheat pita bread slices||4 (4 Inch)|
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.