Tuna Salad Pitas 1 can (6 oz.) tuna packed in water, drained 1 medium carrot, peeled and chopped 1 rib celery, chopped 1/2 cup reduced fat Monterey Jack cheese cubes (1/4 inch each) 1/4 cup frozen green peas, thawed and drained 1/4 tsp. dried parsley flakes 1/3 cup prepared reduced fat Italian salad dressing 2 pita bread rounds (2 oz. ea.) 4 lettuce leaves 4 tomato slices 1. Place tuna in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend. 2. Pour dressing over tuna mixture; toss lightly to coat. 3. Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide tuna salad evenly among pita pockets. Makes: 4 servings. Nutrition Information: Per serving (1 pita half with about 1/2 cup tuna salad, 1 lettuce leaf and 1 tomato slice) = Calories 213, Calories from Fat 23%, Total Fat 6 g, Sat Fat 2 g, Cholesterol 24 mg, Carbs 22 g, Fiber 4 g, Protein 19 g, Sodium 605 mg. Diabetic Exchanges: 1-1/2 Starch, 2 Meat.
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