You are here

Tuna And Sprout Pockets

Diet.Chef's picture
  Cream-style cottage cheese 1⁄2 Cup (8 tbs)
  Shredded mozzarella cheese 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Plain yogurt 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 2 Tablespoon
  Dried marjoram/Dried savory 1⁄2 Teaspoon, crushed
  Canned water packed tuna 6 1⁄2 Ounce, drained and broken into chunks (1 Can)
  Pita bread rounds 4 Small
  Chopped pecans 2 Tablespoon
  Alfalfa sprouts 1 Cup (16 tbs) (Fresh)

Stir together cottage cheese, mozzarella cheese, shredded carrot, yogurt, mayonnaise or salad dressing, and crushed marjoram or savory. Fold in the tuna. Cover and chill for several hours, if desired.
To serve, cut the pita bread rounds in half crosswise, forming 8 pockets. If desired, stir chopped pecans into the tuna mixture. Spoon about 1/4 cup tuna mixture into each pita bread pocket. Place alfalfa sprouts in each pita pocket.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1485 Calories from Fat 565

% Daily Value*

Total Fat 64 g98.8%

Saturated Fat 12.3 g61.7%

Trans Fat 0.2 g

Cholesterol 69.5 mg23.2%

Sodium 2229.9 mg92.9%

Total Carbohydrates 179 g59.5%

Dietary Fiber 15.1 g60.5%

Sugars 9.8 g

Protein 49 g98.7%

Vitamin A 142.1% Vitamin C 11.4%

Calcium 47.4% Iron 72%

*Based on a 2000 Calorie diet

Tuna And Sprout Pockets Recipe