Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
762
Calories
49g
Protein
16g
Fat
105g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Pita Bread | 1 slice (30g) white | 79 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice, cooled
- 1 12-ounce can water packed tuna, drained and flaked
- 2 medium carrots, shredded
- 1 medium-size green or red bell pepper, chopped
- 1 cup chopped jicama*
- 3/4 cup thinly sliced green onions
- 2 cups nonfat plain yogurt
- 1 1/2 teaspoons lemon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 Whole pita bread rounds, halved
- Shredded lettuce
- =
Directions
1
Combine rice, tuna, carrots, bell pepper, jicama, and onion in large bowl. Add yogurt, lemon pepper, salt and pepper. Toss to combine ingredients. Chill at least 1 hour. Serve in pita bread with lettuce.
Recipe sourced from
fandom