Ingredients
1 6 oz can tuna, drained
1/2 C chopped celery
1/4 C chopped onions
2 tbsp reduced-fat feta
2 oz salad dressing (such as Miracle Whip Light)
3 tbsp hummus
1 tbsp chopped fresh basil
1 squeeze lemon
6 6" perforated pocket pitas
Preparation
1. In a large bowl, mix tuna, celery, onion, feta, dressing, hummus, basil, and lemon. 2. Lightly coat one side of each pita with olive oil or cooking spray. 3. Place pitas oil-side down on a griddle or pan over medium heat for 30 seconds to a minute. Remove warm pitas from pan and split in half along perforation. 4. Open pitas at tear and fill each half with tuna salad.
