Tuna pita pockets

Ingredients

• 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

Directions

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.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 209
Total carbohydrate: 23 g
Cholesterol: 17 mg
Dietary fiber: 4 g
Monounsaturated fat: 0.6 g
Protein: 18 g
Saturated fat: 1 g
Serving size: 1 pita half
Sodium: 378 mg
Total fat: 5 g

DASH Eating Plan Servings

Grains and grain products: 1
Meats, poultry and fish: 2
Vegetables: 2

Diabetes Meal Plan Choices

Meat and meat substitutes: 2
Nonstarchy vegetables: 2
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1 1/2
Protein and dairy: 1/2
Vegetables: 2