greek tuna salad pockets

Name: Greek Tuna Salad Pockets
Prep time: 10 min
Yield: 6
Cuisine: American
Ingredients: - 3 tablespoons lemon juice; - 1 1/2 tablespoon olive oil; - 2 1/4 teaspoons mccormick® oregano leaves; - 3/4 teaspoon mccormick® garlic powder; - 1 1/2 pouch (7 ounces) albacore tuna, packed in water; - 3/4 cup chopped tomato; - 3/8 cup finely chopped red onion; - 3/8 cup crumbled reduced fat feta cheese; - 3 whole wheat pita breads (6 1/2-inch); - 1 1/2 cup baby spinach leaves

25 Pinches 1 Photo

Eileen Hineline

Coolidge, AZ

Updated on May 22, 2015

Healthy lunch! Simple, delicious and easy. Recipe/picture by McCormick.

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

- 3 tablespoons lemon juice
- 1 1/2 tablespoon olive oil
- 2 1/4 teaspoons mccormick® oregano leaves
- 3/4 teaspoon mccormick® garlic powder
- 1 1/2 pouch (7 ounces) albacore tuna, packed in water
- 3/4 cup chopped tomato
- 3/8 cup finely chopped red onion
- 3/8 cup crumbled reduced fat feta cheese
- 3 whole wheat pita breads (6 1/2-inch)
- 1 1/2 cup baby spinach leaves

How To Make greek tuna salad pockets

Step 1

Mix lemon juice, oil, oregano and garlic powder in medium bowl until well blended. Add tuna, tomato, red onion and feta cheese; toss lightly. Cover.

Step 2

Refrigerate at least 1 hour or until ready to serve.
Step 3

Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets.
Step 4

******Nutrition information (Amount per serving) Calories: 210Cholesterol: 24mg Sodium: 488mgProtein: 17g Total Fat: 6gFiber: 3g Carbohydrate: 22g
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