1 can (6 oz.) boneless, skinless pink salmon, drained
and flaked
1 medium carrot, peeled and shredded (about 1/2 cup)
1/4 cup light mayonnaise
3 small (4-inch) whole-wheat pita breads, sliced at
the top to form a pocket
Combine the salmon, shredded carrot, and mayonnaise in
a bowl and mix well. Divide the filling and scoop into each
of the pita pockets. Makes 3 sandwiches.
