I always grab a bag of mini whole wheat pita pockets whenever I go grocery shopping and chuck them in the freezer, they are handy for quick lunches. I just place them on a baking tray and bake in the oven for a free minutes to heat up and crisp slightly. This recipe is delicious. Most kids love tuna too, but if not you can always replace the tuna with some cooked chicken breast, shredded.
Mini Tuna Sweetcorn Mayo and Avocado Pita Pockets
- 1 tin of tuna in water, drained
- black pepper
- juice of a fresh lemon
- mini whole wheat pita pockets
Depending on how many you want this to serve.(My little one only eats about 2 of the mini pita pockets). Place your pita’s on a baking tray and place in a preheated oven 180c or 350f (gas mark 4) for a few mins, just to heat up and slightly crisps. You do not want them too crispy, especially if your little ones have no teeth yet.
In a large bowl, add your tuna, and enough mayonnaise to coat. Add some sweetcorn (I used tinned) and added about half the ratio to the tuna.
Season with a little black pepper and a little squeeze from half a lemon.
Cut each mini pita pocket in half and open it up so you have little pouches.
Take some little slices of fresh avocado and push them into the pita pockets and then add a little spoonful of the tuna/sweetcorn mix.
Serve to your little one.
So simple and quick, but equally delicious!!!
The rest of the tuna/mayo can be put in the fridge for another day or you can serve it with some salad for the adults 🙂
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