| | Directions | 1. Mix lemon juice, oil, oregano and garlic powder in medium bowl until well blended. Add tuna, tomato, red onion and feta cheese; toss lightly. Cover.
2. Refrigerate at least 1 hour or until ready to serve.
3. Cut pita breads in half. Line with spinach leaves. Spoon tuna mixture into pita pockets. |
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Prep Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons lemon juice |
| - | | 1 tablespoon olive oil |
| - | | 1 1/2 teaspoons McCormick® Oregano Leaves |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1 pouch (7 ounces) albacore tuna, packed in water |
| - | | 1/2 cup chopped tomato |
| - | | 1/4 cup finely chopped red onion |
| - | | 1/4 cup crumbled reduced fat feta cheese |
| - | | 2 whole wheat pita breads (6 1/2-inch) |
| - | | 1 cup baby spinach leaves |
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| | Nutrition (per serving) | Calories: 210 Calories
Fat: 6 Grams
Protein: 17 Grams
Cholesterol: 24 Milligrams
Carbohydrates: 22 Grams
Sodium: 488 Milligrams
Fiber: 3 Grams
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