Raisin Coleslaw & Tuna Filled Pita Breads Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Grated carrot1⁄2 Cup (8 tbs) (Scant)
 White cabbage2 Ounce, thinly sliced (55 g)
 Plain low fat yogurt1⁄3 Cup (5.33 tbs)
 Cider vinegar1 Teaspoon
 Raisins1⁄8 Cup (2 tbs) (Generous)
 Canned tuna in water7 Ounce, drained (200 g, 1 can)
 Pepitas1 Tablespoon
 Freshly ground black pepper To Taste
 Whole wheat pita breads/White pita breads4
 Eating apples4

Nutrition Facts

Serving size: Complete recipe

Calories 1285 Calories from Fat 137

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 64.7 mg

Sodium 1229.6 mg51.2%

Total Carbohydrates 223 g74.3%

Dietary Fiber 33.1 g132.5%

Sugars 86.6 g

Protein 81 g161.4%

Vitamin A 9.6% Vitamin C 83.3%

Calcium 24.8% Iron 54.9%

*Based on a 2000 Calorie diet

Directions

1. Mix the carrot, cabbage, yogurt, vinegar, and raisins together in a bowl. Lightly stir in the tuna and half the pepitas and season to taste with pepper.
2. Lightly toast the pita breads under a preheated hot broiler or in a toaster, then let cool slightly. Using a sharp knife, cut each pita bread in half Divide the filling evenly between the pita breads and sprinkle the remaining pepitas over the filling. Core and cut the apples into wedges, then serve at once with the filled pita breads.
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