Directions:

• Thaw pita pocket at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking. CCP: No bare hand contact with ready to eat food.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly.
• Make 1 lengthwise cut leaving each root half intact, then cut across to make ¼” strips. Rinse cut romaine under running water and drain well. Salad spinner recommended. Set aside. CCP: Hold at 41° F or lower.
• Rinse celery under running water or use pre-cut that does not require washing prior to use. Dice celery into small ¼” pieces. CCP: Hold at 41° F or lower
• Combine Greek yogurt, mayonnaise, lemon pepper seasoning, celery, parsley, and pepper in a large bowl. Add undrained tuna and using fresh gloves, crumble into small pieces. Mix gently until all ingredients are combined. CCP: Hold at 41° F or lower.
• Cut pita rounds in half. To assemble pita, place ¼ c romaine lettuce into pita pocket. Using a #16 disher, add ¼ c tuna mixture into center of pocket. Serve 1 pocket immediately. Avoid holding for long periods of time to prevent pita from becoming soggy.