"pita the Great" - Tuna Salad

I found this recipe in the "Looney Spoons" cookbook and it has become a family favourite. There are a few more ingredients than your standard tuna salad but it is well worth the extra time. An equivalent amount of chopped, cooked chicken breast may be substituted for the tuna with equally delicious results. My 9 yo DD, especially, loves these, so I send the components in her school lunch and she assembles it when she's ready to eat. I hope you enjoy!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2 (6 1/2ounce) cans tuna in water, drained and flaked
• 1⁄2 cup  sweet red pepper, diced
• 2  green onions, sliced on bias
• 2  tablespoons cilantro, chopped
• 1  tablespoon honey
• 1  tablespoon lime juice
• 1  tablespoon low-fat mayonnaise
• 1⁄2 teaspoon black pepper
• 4 -5  drops  hot pepper sauce
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon salt
• 2  pita bread, cut in half
• 1  cup English cucumber, unpeeled and thinly sliced
• 2  cups alfalfa sprouts (unpacked)

Directions

1. Combine tuna, red pepper, green onion and cilantro in a bowl.
2. Whisk together the honey, lime juice, mayo, black pepper, hot pepper sauce, cumin and salt.
3. Pour over the tuna mixture and toss to combine.
4. Open pita pockets and line each with 1/4 of the cucumber slices and 1/4 of the alfalfa sprouts.
5. Divide the tuna mixture evenly among the pita pockets.