Recipe of the Week: Tuna Waldorf pitta pockets

Tuna Waldorf pitta pockets

All the tasty ingredients of a classic Waldorf salad and more are wrapped up in these tasty pittas. They’re great for work too.

• 7 ProPoints per serving
• 14 ProPoints per recipe
• Takes 15 minutes
• Serves 2

Ingredients

• 4 shelled walnut halves
• 90g (3 ¼ oz) tuna in spring water, drained and flaked
• ½ apple, unpeeled and grated
• 1 small celery stick, chopped finely
• 25g (1oz) red cabbage, shredded
• 2 wholemeal pitta bread
• 2 round lettuce leaves

For the dressing

• 2 tablespoons fat free plain fromage frais
• 1 tablespoon extra light mayonnaise
• 1 tablespoon lemon juice
• ¼ teaspoon finely grated lemon zest
• Salt and freshly ground black pepper

Instructions

1. Toast the walnut halves in a dry non stick frying pan for about 3 minutes, turning once until golden. Leave to cool then roughly chop.
2. Meanwhile, put the tuna in a bowl with the apple, celery and red cabbage.
3. To make the dressing, mix together all the ingredients and season.  Spoon the dressing over the tuna mixture and toss until mixed together. Stir in the toasted walnuts.
4. Warm the pitta bread briefly in a toaster then make a slit along one side and open out. Line each pitta with a lettuce leaf and spoon in the tuna mixture. Serve immediately or wrap up and take to work.

Try this: Instead of tuna, add 100g(3 ½ oz) skinless boneless chicken breast, grilled and sliced, for 7 ProPoints values per serving.

Vegetarian: For a vegetarian alternative, omit the tuna, dice 50g (1 ¾ oz) half fat mature Cheddar cheese and add the filling in step 2, for the same ProPoints values per serving.

For more delicious Weight Watchers meals, simply click here.

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