Tuna Pita Fajitas | High Protein Fajita Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing healthy fats.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Tortillas are often cheaper and can be more versatile.

Take out a bowl and drain 2 cans of tuna (5 oz each).

Add the drained tuna into the bowl and set it aside.

Chop up 1/2 cup (75 g) of green pepper and add it to another bowl.

Chop up 1/2 cup (75 g) of red pepper and add it to the same bowl.

Chop up 1/2 cup (75 g) of red onion and add it to the bowl with the peppers.

Put a large stove top pan on medium-high heat and add 1 tbsp of olive oil.

Let the oil heat up for a couple of minutes, ensuring it covers the whole pan.

Add the chopped peppers and onion to the pan and stir them around.

Add in 1 cup (260 g) of reduced sodium Great Northern beans and stir them in.

After around 1 minute, reduce the heat to medium and let it cook for around 5 minutes, stirring every 30 seconds.

After 5 minutes, reduce the heat to low medium and add in 6 tbsp (99 g) of salsa and the drained tuna.

Add in 1/2 packet (18 g) of the lowest sodium fajita seasoning mix and mix everything together.

Let it cook for 3 minutes, stirring every minute.

Turn off the burner and remove the pan from the heat.

Take out a piece of pita bread, cut it in half.

Fill each half with the tuna mixture until about full.

Top with 1 tbsp (18.5 g) of salsa, 1 tsp (16 g) of fat-free sour cream, and 1/2 serving (14 g) of reduced fat Fiesta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens