1 (7 1/2 oz.) can tuna (water pack), drained and broken into chunks
1 c. chopped, seeded cucumber
1/2 c. chopped, seeded tomatoes
1/2 c. shredded carrot
1/2 c. creamy Italian salad dressing, or other creamy dressing
2 (6 inch) pita bread rounds
1/2 c. alfalfa sprouts (optional)

In a medium bowl combine tuna, cucumber and carrot. Add salad dressing; toss lightly to coat. Cover and chill at least 1 hour.

Cut pitas in half crosswise. Carefully open pockets. Divide tuna mixture among the pita halves. Top each with alfalfa sprouts. Makes 4 servings.