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Spicy Pittas

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

0 min

Ready

20 min
Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
213 grams canned salmon
pink alaskan
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2 tablespoons fromage frais
*
2 tablespoons mayonnaise
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½ teaspoon ginger root
finely chopped
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½ teaspoon cumin
ground
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½ teaspoon lemon zest
grated
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2 each garlic cloves
crushed
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1 x salt and white pepper
*
213 grams kidney beans, canned
drained
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100 grams french beans
canned, cooked, drained and cooled
*
100 grams iceberg lettuce
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3 each tomatoes
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6 each pita bread
*

Ingredients

Amount Measure Ingredient Features
213 grams canned salmon
pink alaskan
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3E+1 ml fromage frais
*
3E+1 ml mayonnaise
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2.5 ml ginger root
finely chopped
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2.5 ml cumin
ground
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2.5 ml lemon zest
grated
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2 each garlic cloves
crushed
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1 x salt and white pepper
*
213 grams kidney beans, canned
drained
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1E+2 grams french beans
canned, cooked, drained and cooled
*
1E+2 grams iceberg lettuce
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3 each tomatoes
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6 each pita bread
*

Directions

Drain the can of salmon and flake the fish.

Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans.

Shred the lettuce and chop the tomatoes.

Warm the pitta bread under a hot grill until the pockets puff up.

Split with a knife and fill with the lettuce and tomatoes.

Top with the salmon mixture and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 11429% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 285mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 13% Vitamin C 16%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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