Sebastian’s Pita

By Tonya_Speed

Per Serving: 198 Calories; 4g Fat; 17g Protein; 22g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4

Ingredients

• 4 ounces canned crabmeat, drained
• 1 cup fresh snow peas, roughly chopped
• 1/4 cup chopped water chestnuts
• 1 tablespoon chopped red bell pepper
• 1 tablespoon chopped green onion
• 2 tablespoons low fat mayonnaise
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 4 Romaine lettuce leaves
• 4 slices low fat Swiss cheese
• 2 pita rounds, halved
• Plastic wrap or aluminum foil

Preparation

Step 1

In a mixing bowl, combine crabmeat, snow peas, water chestnuts, bell pepper and green onion; set aside.
In a small bowl or cup, combine mayonnaise, mustard, lemon juice and curry powder.
Combine crab mixture with mayonnaise mixture; blend well.
Place 1 slice of lettuce and 1 slice of cheese in each pita half; spoon crab mixture evenly into pitas.
Place pita on plastic wrap or aluminum foil and seal; refrigerate overnight or until ready to serve for lunch.
Serving Suggestion: Serve with coleslaw (use a ready-made mix and toss with mayo and a little rice vinegar); add your favorite oatmeal cookie.