Source: Diabetic Cooking Magazine

Pita pocket filled with tuna, alfalfa sprouts, onions and chopped cucumber.

Servings

9.0
9 oz  Fish, tuna, white, with water, drained, can 1.0
1 each  Cucumber, fresh, medium 0.25
0 1/4 cup  Cheese, ricotta, partially skim 2.0
2 tbsp  light mayonnaise 2.0
2 tbsp  red wine vinegar 2.0
2 each  fresh green onions 1.0
1 tbsp  Relish, pickle, sweet 2.0
2 each  medium garlic cloves 0.25
0 1/4 tsp  salt 0.25
0 1/4 tsp  black pepper 1.0
1 cup  Sprouts, alfalfa, fresh 2.0
2 each  large whole wheat pitas

1. In a large bowl combine all ingredients except sprouts and bread.
2. Fill bread with sprouts and tuna mixture and serve.