in Recipes

Pita pockets

updated

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Ingredients for 4 servings:

  • 2 pita bread(s)
  • 100 g tuna from the can
  • 2 spring onions, cut into rings
  • 100 g corn kernels from the can
  • 2 tbsp mayonnaise
  • salt and pepper
  • 2 eggs
  • 2 lettuce hearts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick dinner

Heat the pita breads in the broiler and cut them in half. Shred the tuna in a bowl and add the sliced ​​spring onions. Mix everything with the corn and mayonnaise, and season. Hard-boil the eggs, rinse well, and break them up, then stir in. Wash and chop the lettuce, then fill each pita pocket with a small amount. Spoon on the filling and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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