Slice pita bread in half. Use only three pita pocket halves for this recipe. Mix tuna salad in small bowl by combining drained tuna, fat-free mayonnaise, chopped celery, Worcestershire sauce, dill weed, and lemon juice. To assemble the pita sandwiches, place one romaine lettuce leaf inside each pita half. Scoop 5 tablespoons of tuna salad mixture (1/3 of recipe) into each pita half. Insert 2 triangles of American cheese into each pita half. Place 2 slices of tomato and 2 slices of cucumber in the pita sandwich. Garnish with two olives. Wrap in plastic wrap and chill until serving time.
Calories: 237 calories, Carbohydrates: 23 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 678 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 starch, 3 very lean meat. Carbohydrate choices: 1 1/2.
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This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.