Tuna salad pockets

Deliciously fresh and flavorful tuna salad pockets, bursting with zesty lemon, crunchy celery, and creamy mayo. Perfect for a quick and tasty meal!

Ingredients:

• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 5 teaspoons olive oil, divided
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 2 ¾ teaspoons minced garlic, divided
• ¼ teaspoon crushed red pepper
• 450g chicken tenders
• 1 English cucumber, halved, seeded and grated, plus 1/2 English cucumber, halved and sliced
• ½ teaspoon salt, divided
• ¾ cup nonfat plain Greek yogurt
• 2 teaspoons chopped fresh mint
• 2 teaspoons chopped fresh dill
• 1 teaspoon ground pepper
• 2 (6 1/2 inch) whole-wheat pita breads, halved
• 4 lettuce leaves
• ½ cup sliced red onion
• 1 cup chopped plum tomatoes

Instructions:

1. Mix together lemon peel, lemon juice, 3 teaspoons of oil, oregano, 2 teaspoons of garlic, and crushed red pepper in a large bowl. Add the chicken and stir well to cover it with the mixture. Let it marinate in the fridge for at least 1 hour or for a maximum of 4 hours.
2. While waiting, mix the shredded cucumber with 1/4 teaspoon of salt in a strainer. Allow it to drain for 15 minutes, then press to remove excess liquid. Transfer to a medium-sized bowl. Add yogurt, mint, dill, ground pepper, and the remaining 2 teaspoons of oil, 3/4 teaspoon of garlic, and 1/4 teaspoon of salt. Chill until you are ready to eat.
3. Heat the grill to a medium-high temperature.
4. Grease the grill rack. Grill the chicken until a cooking thermometer placed in the middle shows 70 °C, for about 3 to 4 minutes on each side.
5. When serving, spread some of the sauce inside each half of the pita bread. Fill it with chicken, lettuce, red onion, tomatoes, and sliced cucumber.

Summary:

• Calories: 1383 kcal
• Fat: 67 g
• Protein: 107 g
• Carbs: 96 g
• Potassium: 1810 mg
• Magnesium: 377 mg