Makes: 6 Servings
Total Cost:$$
Prep time: 15 minutes
Fuel up with protein-rich tuna and colorful vegetables tucked into a pita pocket.
Ingredients
2 5-oz cans of low sodium tuna packed in water, drained
1 15-oz can no-salt-added black beans, rinsed and drained
3/4 cup corn
1 green bell pepper (diced)
2 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon salt
4 teaspoons chilli powder
2 teaspoons garlic powder
3 6-inch whole-wheat pitas, cut in half
1 medium carrot, diced
1 small red onion, diced (optional)
Directions
- In a bowl, combine tuna with beans, corn, bell pepper, carrot, and onion.
- Add in lime juice, vegetable oil, salt, and spices and mix thorougly to combine.
- Place 1 cup of the tuna mixture in each pita half.
- Serve immediately.
Notes
- Dice 1 avocado and add to sandwch for a delicious spin.
- Want a creamier filling? Before stuffing the pockets, add 1 tablespoon of fat-free sour cream to each pocket.
- Instead of black beans, use chickpeas (garbanzo beans) or pinto beans.
- Instead of pita pockets, use whole-wheat tortillas or lettuce leaves for a quick and easy wrap!
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