A well-balanced meal packed into a pita makes it a breeze to carry a healthy lunch. If you’re not big on tuna, you can go with canned chicken instead.
—BECKY CLARK WARRIOR, AL
START TO FINISH: 20 MIN. • MAKES: 3 SERVINGS
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
In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.
PER SERVING 362 cal., 10 g fat (2 g sat. fat), 36 mg chol., 1,114 mg sodium, 39 g carb., 5 g fiber, 31 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.