Serves 4
120g (½ a tin) chickpeas or kidney beans
120g (1 tin) tuna
3 heaped tbsp cream cheese
A handful of olives, sliced (optional)
Leftover bits of veg – eg peppers (red and yellow – good for colour), cucumber, tomato, grated carrot, lettuce etc
4 small or 2 large pittas (if you're using big ones, cut them in half)
120g (1 tin) tuna
3 heaped tbsp cream cheese
A handful of olives, sliced (optional)
Leftover bits of veg – eg peppers (red and yellow – good for colour), cucumber, tomato, grated carrot, lettuce etc
4 small or 2 large pittas (if you're using big ones, cut them in half)
1. Tip the chickpeas or kidney beans into a mixing bowl and mash well.
2. Add the tuna and cream cheese and mix well. If you're using olives, stir them in now too.
3. Warm the pittas just a little bit, so that they are easier to open up, but not so much that they go hard once cooled.
4. Line the pittas with a few pieces of whatever kinds of veg your kids like, then stuff with the tuna mixture.
