Health & Wellness

Ingredients

• 1 (6-ounce) can tuna, packed in water, drained
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• ½ cup 2% cheese cubes
• ¼ cup frozen green peas, thawed and drained
• ¼ teaspoon dried parsley flakes
• 1/3 cup Italian salad dressing
• 2 whole-grain pita pockets
• 4 lettuce or 12 spinach leaves
• 4 tomato slices

Directions

1. Place tuna in large bowl; break into chunks with fork. Add carrot, celery, cheese, peas and parsley; toss to blend.
2. Pour dressing over tuna mixture; toss lightly to coat.
3. Cut pita in half crosswise; gently open. Place lettuce or spinach leaves and tomato slices in each pita half. Divide tuna salad evenly among pia pockets.

Makes 4 servings.

To pack for brown bag lunch, keep tuna salad separate in small container. It can be stuffed into the pita pocket at lunchtime.