- 1 (3 ounce) can chunk light tuna packed in water, drained (see Note)
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 1 1/2 tablespoons reduced-sodium chicken broth
- 1 tablespoon lemon juice, or to taste
- 1 teaspoon anchovy paste
- 1 clove garlic, minced
- Pinch cayenne pepper
- 3 (8 inch) pita breads, cut in half crosswise
- 6 large lettuce leaves, rinsed and dried
- 12 ounces cooked skinless chicken or turkey, thinly sliced (see Tip)
- 2 red bell peppers, roasted and sliced (see Tip)
- Combine tuna, mayonnaise, yogurt, broth, lemon juice, anchovy paste, garlic and cayenne in a food processor or blender; process until smooth. Taste and adjust seasonings.
- To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture.