Egg Salad Pitas
Satisfy your craving for something cheesy with these egg salad pitas. Add chopped sweet red pepper and cottage cheese right into the filling, then stuff into pita halves for a quick and easy lunch.
- Serves:
- 4
- Prep Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 230
- Fat
- 10 g
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Carbohydrate
- 19 g
- Fibre
- 2 g
- Sugars
- 2 g
- Protein
- 16 g
- Sodium
- 451 mg
- 6 hard boiled eggs, peeled
- ½ cup ( 125 mL ) light cottage cheese (1%)
- ¼ cup ( 60 mL ) finely chopped sweet red pepper
- ¼ cup ( 60 mL ) finely chopped celery
- 2 tbsp ( 30 mL ) finely chopped green onion
- 1 tbsp ( 15 mL ) chopped fresh parsley
- 1 tbsp ( 15 mL ) light mayonnaise
- 1/8 tsp ( 0.5 mL ) salt
- 1/8 tsp ( 0.5 mL ) pepper
- 2 whole wheat pita breads
- 4 lettuce leaves
Instructions
-
Coarsely chop eggs in medium bowl with fork.
-
Add cottage cheese, red pepper, celery, green onion, parsley, mayonnaise salt and pepper; mix well.
-
Cut pita breads in half; open each pockets and line with lettuce leaf. Fill with egg salad mixture, about ½ cup (125 mL) for each pocket.