Tuna Pita Pockets

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Serves: 6


  • 1 1/2 cups shredded romaine lettuce
  • 3/4 cup diced tomatoes
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped broccoli
  • 1/4 cup finely chopped onion
  • 2 cans (6 ounces each) low-salt white tuna packed in water, drained
  • 1/2 cup low-fat ranch dressing
  • 3 whole-wheat pita pockets, cut in half


In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.

In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.

Scoop 3/4 cup of the tuna salad into each pita pocket half and serve immediately.

Copyright © Mayo Foundation for Medical Education and Research.  All rights reserved.  Used with permission from MayoClinic.com.

Tuna Pita Pockets

Nutritional Analysis

(per serving)

Calories 199
Fat  5 g
Saturated Fat  1 g
Protein 15 g
Carbohydrates 23 g
Fiber  4 g
Cholesterol  20 mg
Sodium  357 mg

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