Ingredients: 1 6 1/2-ounce can tuna (water pack), drained and broken into chunks 1 hard-cooked egg, chopped 1/4 cup finely chopped dill pickle 1/4 cup finely chopped celery 2 tablespoons reduced-calorie mayonnaise 1 teaspoon prepared mustard 3 lettuce leaves 3 small pita bread rounds, halved Directions:1. In a small mixing bowl combine tuna, egg, pickle, celery, mayonnaise, and mustard; mix gently. 2. Divide among 3 small airtight containers. Chill overnight. Store up to 3 days in the refrigerator. 3. For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags. Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack. 4. To serve, place some lettuce and tuna mixture into each pita bread half. |