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Pita Sandwich

Pita breads are available in the deli section of most supermarkets. Select whole-wheat ones, whenever available.


  • Whole-wheat pita bread, 6 inches 2 each
  • Tuna (packed in water, not oil) 6 oz canned
  • Fresh tomato, sliced 1 large
  • 1 small cucumber, seeds removed, peeled and diced (approximately 1-11/2 cups)
  • Plain low-fat yogurt, 1/2 cup
  • Seedless cucumber, diced 1/2 cup
  • Garlic, minced 1 clove
  • Vinegar 1 tablespoon
  • Fresh dill, chopped 2 tablespoons


Together: Reserve 1/2-1 cup cucumber and set aside in a bowl.
Kids: Combine the yogurt, 1/2 cup cucumber, garlic, vinegar and 1 tablespoon dill to create the herbed yogurt.
Kids: Chill to allow flavors to blend. (May also be used as a dip or salad dressing).
Adults: Heat pitas. Cut in half crosswise and pull apart to make pockets.
Together: Divide the tuna, tomato, and remaining cucumber evenly and place in the four pita pockets. Top with herbed yogurt.
Kids: Garnish with remaining 1 tablespoon dill.

About this Recipe
  • Serves: 4
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
Submitted By
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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