Name: Tuna & Coleslaw Pita Pocket
Prep time: 10 min
Cook time: 10 min
Yield: 260.3 grams
Ingredients: 1 cup, chopped of cabbage, mix white/red, (89 g); 1 Shallot, finely chopped (5 g); 2 tbsps of Low fat Mayonnaise (32 g); 1 pita bread, whole-wheat (64 g); 1 can of tuna in Springwater, drained (95 g); 1 tbsp of parsley, fresh (4 g)

Ingredients

or1 cup, chopped of cabbage, mix white/red, (89 g)

or1 Shallot, finely chopped (5 g)

or2 tbsps of Low fat Mayonnaise (32 g)

or1 pita bread, whole-wheat (64 g)

or1 can of tuna in Springwater, drained (95 g)

or1 tbsp of parsley, fresh (4 g)

Preparation

Place cabbage, shallot, mayonnaise and parsley in a bowl and toss to combine.

Cut pita in half crosswise and gently open to make pocket.

Place coleslaw and tuna into pita pocket. Season with salt and pepper and serve.

Nutritional information

	Per 100 g	Per portion (260 g)	% DRI
Energy	101 kcal	263 kcal	13 %
Fat	1 g	2 g	3 %
Fatty acids, total saturated	0 g	0 g	1 %
Cholesterol	0 mg	0 mg	0 %
Sodium	241 mg	627 mg	26 %
Carbohydrate	17 g	43 g	14 %
Sugars	3 g	7 g
Fiber	2 g	6 g	24 %
Protein	8 g	22 g

Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

Tuna & Coleslaw Pita Pocket

Thursday, August 08, 2019