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Spicy Pittas

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Submitted by mdolak

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

20 min

Ingredients

213 213
GRAMS GRAMS CANNED SALMON
pink alaskan
2 3E+1
TABLESPOONS ML FROMAGE FRAIS *
2 3E+1
TABLESPOONS ML MAYONNAISE
½ 2.5
TEASPOON ML GINGER ROOT
finely chopped
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML LEMON ZEST
grated
2 2
EACH EACH GARLIC CLOVES
crushed
213 213
GRAMS GRAMS KIDNEY BEANS, CANNED
drained
100 1E+2
GRAMS GRAMS FRENCH BEANS
canned, cooked, drained and cooled *
100 1E+2
GRAMS GRAMS ICEBERG LETTUCE
3 3
EACH EACH TOMATOES
6 6
EACH 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

Comments


 

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 114 29% 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?
Low in Saturated Fat, Trans-fat Free
 

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