- 1/2 cup egg substitute
- 1 can (6 1/8 oz.) tuna in water, drained
- 1/4 cup nonfat mayonnaise dressing
- 1/4 cup fat-free cream cheese
- 1/4 cup chopped water chestnuts
- 1 tbsp. sliced green onion
- 1 tsp. lemon juice
- 1 tsp. Dijon-style mustard
- 1/4 tsp. dill weed
- 4 pita bread rounds, cut in half
- 1 cucumber, thinly sliced
- 1 tomato, thinly sliced
- Alfalfa sprouts
In a 8-inch skillet sprayed with non-stick cooking spray, cook egg product, covered, over very low heat 5 minutes or until just set. cool egg product and dice. In medium bowl, combine egg product, tuna, dressing, cream cheese, chestnuts, onion, lemon juice, mustard and dill weed; chill. To serve, fill pita halves with cucumber and tomato slices, sprouts and 1/4 cup tuna spread.Yield: 8 servings
Nutrition Information ( 1/4 cup tuna mixture plus 1/2 pita round):
- 147 calories
- 1.4 grams fat
- 7.3 milligrams cholesterol
- 373 milligrams sodium
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