Filed Under: north-american, sandwichwrap, School Lunch, Under 20 Mins, Vegetables

Tuna & Veggie Pita Wrap

Wraps make a fast and easy lunch or supper. Some favourite fillings are chunks of tomato, feta cheese and chopped fresh basil. Another filling could be roasted red peppers, chévre and arugula. Experiment with the foods you like best and any leftovers in your refrigerator

April 8th, 2012

*Find this and other great recipes in New Light Cooking by Anne Lindsay. A stunning and sumptuous collection of more than 200 delicious and unique light recipes-packed with nutrients and low fat ingredients that are big on taste and easy to prepare .
*This recipe has been adapted from its original.

Prep Time
20 minutes
  • 1 cup snow peas
  • 3 9-inch pitas
  • ¾ cup tzatziki
  • 6 leaves of Boston lettuce, shredded
  • 1 large sweet red or yellow pepper, thinly sliced
  • ½ small bulb fennel, very thinly sliced (or 3 stalks celery, halved and cut in strips)
  • 1 medium beet (or 2 carrots) peeled and grated
  • ½ cup thinly sliced red onion
  • 1 tablespoon capers, drained (optional)
  • ⅓ cup packed chopped fresh basil
  • 1 gram 198 can water-packed tuna, drained
  1. Trim tops and remove strings from snow peas; cook in saucepan of boiling water or in microwave with 2 tablespoons water, for 2 minutes on high. Drain and let cool; thinly slice lengthwise.

  2. Cut each pita in half to form rounds; spread entire surface with tzatziki. In rows down centre of each pita, evenly arrange lettuce, red pepper, fennel, beet, snow peas, onion, capers, basil and tuna. Roll up tightly, cut in half on the diagonal and serve.

Tuna & Veggie Pita Wrap

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