Crab Salad Stuffed Pita Pockets

Ingredients

• 0.5 smallapplesfinely chopped
• 300 gcrabmeatwhite canned
• 0.3 cupcoriander leavesfinely chopped
• 2 tablespoonsmayonnaiselight
• 2 wholewheat pita breads
• 2 servingssalt and pepperto taste
• 2 handfulswatercress
• 0.3 mediumbell pepperyellow finely chopped

Equipment

• bowl

Directions

1. Mix crabmeat, apple and bell pepper together in a bowl.Season to taste, add coriander and fold mayonnaise through.Toast pita breads until puffed up, then cut open on one side.Stuff with some watercress, then the crab mixture.
2. Serve immediately.