Tuna Pickle And Chopped Vegetable Pita Sandwiches Recipes

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TUNA IN PITAS



Tuna in Pitas image

Stress free sandwich ready in just 5 minutes! Hearty tuna recipe perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 5m

Yield 2

Number Of Ingredients 8

1 tablespoon finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons reduced-fat mayonnaise or salad dressing
1/2 teaspoon curry powder
1 can (3 oz) light tuna in water, drained
2 lettuce leaves
1 whole wheat pita bread, cut in half to form 2 pockets
1/2 medium orange, peeled, broken into segments and cut into 1/2-inch pieces

Steps:

  • In small bowl, mix onion, celery, mayonnaise and curry powder. Stir in tuna.
  • Place lettuce leaf in each pita bread half; fill with tuna mixture. Top with orange pieces.

Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 6 g, TransFat 0 g

TUNA-PICKLE PITAS



Tuna-Pickle Pitas image

Sweet pickle relish gives this coleslaw-like sandwich filling a tangy kick.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Number Of Ingredients 6

1 can (6 oz) light tuna in water, drained
1 large carrot, shredded (1 cup)
2 tablespoons sweet pickle relish
1 tablespoon coleslaw dressing
1/4 teaspoon celery seed, if desired
4 pita breads (6 inches in diameter), cut in half to form pockets

Steps:

  • Mix all ingredients except pita breads.
  • Spoon tuna mixture into pita bread halves.

CUCUMBER-TUNA SALAD PITAS



Cucumber-Tuna Salad Pitas image

This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 10

1 pouch (about 7 oz) albacore tuna
1/4 cup reduced-fat mayonnaise or salad dressing
1/4 cup plain fat-free yogurt
1/2 cup chopped cucumber
2 tablespoons chopped red onion
2 tablespoons chopped fresh or 1 teaspoon dried dill weed
1 teaspoon salt-free seasoning blend
2 whole wheat pita (pocket) breads (8 inch)
1 cup shredded lettuce
1 small tomato, chopped (1/2 cup)

Steps:

  • In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
  • Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.

Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

GARDEN TUNA PITA SANDWICHES



Garden Tuna Pita Sandwiches image

A well-balanced meal packed into a pita is a breeze to whip up. Not a fan of tuna? Try canned chicken. -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 13

2 pouches (one 5 ounces, one 2-1/2 ounces) light water-packed tuna
3/4 cup 2% cottage cheese
1/2 cup chopped cucumber
1/4 cup reduced-fat mayonnaise
1/4 cup shredded carrot
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 teaspoon dill weed
1/4 teaspoon salt
Dash pepper
6 whole wheat pita pocket halves
1 cup fresh baby spinach
6 slices tomato

Steps:

  • In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.

Nutrition Facts : Calories 362 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1114mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 31g protein.

TUNA, PICKLE, AND CHOPPED-VEGETABLE PITA SANDWICHES



Tuna, Pickle, and Chopped-Vegetable Pita Sandwiches image

Categories     Sandwich     Fruit     Vegetable     No-Cook     Picnic     Low Fat     Quick & Easy     Yogurt     Lunch     Mayonnaise     Apple     Tuna     Summer     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 6-ounce can tuna in water, drained
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper, chopped
1/2 cup chopped sweet onion (such as Vidalia)
1/2 cup chopped peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 pita breads, halved, pockets opened

Steps:

  • Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
  • Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
  • Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.

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