Stuffed Pitta Pockets


By half term most creative lunch impulses have died a dreary day-to-day death and how many peanut butter or Marmite sandwiches can a parent make! Stuffed pitta pockets, with a nutritious filling make a nice change from an ordinary sandwich for your child’s lunchbox - try this tasty tuna mix which can be made up the night before.

Stuffed Pitta Pockets
5 minutes
8 minutes
Best for


  • 2 eggs
  • 200g can tuna in oil
  • 100g sweetcorn
  • 2 tbsp mayonnaise
  • 1 tsp white wine vinegar
  • 4 spring onions, chopped
  • salt and freshly ground black pepper
  • a few drops Tabasco sauce
  • salad cress (optional)
  • 2 pitta breads

Conversion chart


  1. Put the eggs in a saucepan of cold water and bring to the boil.
  2. Reduce the heat and simmer for 7 to 8 minutes (the yolk should be solid).
  3. Drain and cool under cold water and peel the eggs when cold.
  4. Meanwhile, strain the oil from the can of tuna and mix the flaked tuna together with the sweetcorn, mayonnaise, white wine vinegar, spring onion, salt and pepper and the Tabasco sauce.
  5. Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
  6. Cut the pitta breads in half to give 4 pitta pockets and divide the mixture between them.


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  • I make this also.  If I cant get spring onions (my local store isnt always well stocked!)  I chop red onions really finely.  I also use finely chopped peppers instead of tabasco sauce.  My daughter loves it.

    17 Aug 2010

  • my 7 yr old son loves this filling if we don’t have the pita bread we make a sandwich with mutigrain bread and its just as good i will keep making this

    18 Feb 2010

  • I made this a couple of times for my 4 and 8 year old boys lunchboxes. They loved it. I’ll definitely make it again. I generally leave the cress and Tabasco sauce out.

    07 Jan 2010

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