Tuna Salad Pitas

Lunch

Canned Tuna 6.0 can(s)

Chickpeas 5.0 can(s)

Pita Breads 12.0 whole

Gluten-Free Pita Breads 12.0 whole

Cabbage 0.5 whole

Red Onions 1.0 whole

Mayonnaise Powder 4.0 ounce(s)

Vegan Mayo 4.0 ounce(s)

Cold Water (For Mayo) 6.0 tablespoon(s)

Cheese 12.0 ounce(s)

Vegan Cheese 12.0 ounce(s)

Eggs Fish Wheat / Gluten Dairy

Drain the tuna.

Shred the cabbage and dice the onion.

Mix the mayonnaise powder with cold water and stir until smooth.

In a large bowl, combine the tuna, cabbage, onion, capers, and reconstituted mayonnaise. Stir until evenly mixed.

Shred or slice the cheese.

Fill each pita with tuna salad and top with cheese.

Serve immediately.

Hot-Weather Note: For trips longer than 4 days or in hot weather, substitute cheddar cheese powder for the cheese according to package directions.