West Coast Tuna Pitas Recipe
Summary
MethodChilled
Ingredients
| 1/2 cup HEALTHY CHOICE® Cholesterol Free Egg Product | ||
| Water | 1 Can (10oz), drained | |
| 1/4 cup nonfat mayonnaise | ||
| 1/4 cup reduced calorie cream cheese spread | ||
| Water chestnuts | 1/4 Cup (16 tbs), chopped | |
| 1 tablespoon sliced green onion | ||
| Lemon juice | 1 Teaspoon | |
| Dijon style Mustard | 1 Teaspoon | |
| Dill weed | 1/4 Teaspoon | |
| 4 pita bread rounds, cut in half | ||
| Cucumber | 1 , thinly sliced | |
| Tomato | 1 , thinly sliced | |
| Alfalfa sprouts | ||
Directions
Lightly coat 8-inch skillet with nonstick cooking spray.
Cook egg product, covered, over very low heat 5 minutes or until just set.
Let egg product cool; coarsely chop.
In medium bowl, combine egg product, tuna, mayonnaise, cream cheese spread, water chestnuts, onion, lemon juice, mustard and dill; refrigerate.
Cook egg product, covered, over very low heat 5 minutes or until just set.
Let egg product cool; coarsely chop.
In medium bowl, combine egg product, tuna, mayonnaise, cream cheese spread, water chestnuts, onion, lemon juice, mustard and dill; refrigerate.
Chef
