High-Protein Whole Wheat Pita with Tuna & Egg
Method
Cook the egg to your preference. For a creamy filling, boil it for 7–8 minutes until jammy, or for 9–10 minutes for a firm yolk. Alternatively, prepare a fried egg.
In a small bowl, combine the drained tuna with the Skyr. Season with salt, black pepper, and a squeeze of fresh lemon juice if desired. Mix until creamy and well combined.
Warm the whole wheat pita in a dry skillet or microwave for 20–30 seconds to make it soft and easy to fill.
Carefully slice the pita in half or cut a pocket into one side.
Line the inside with the mixed salad leaves, then spoon in the creamy tuna mixture.
Add the sliced cucumber and the cooked egg, either sliced or halved.
Finish with fresh herbs, a pinch of black pepper, and chili flakes if you enjoy a little heat.
Serve immediately while the pita is warm and the filling is fresh and crisp.
For a Mediterranean-inspired version, add sliced tomatoes, olives, roasted red peppers, or a sprinkle of feta cheese. This pita also travels well, making it an excellent high-protein breakfast or healthy lunch for busy days.
Nutrition Facts
Per recipe
