Tuna-Pickle Pitas

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Betty Crocker


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1 can (6 oz) light tuna in water, drained

1 large carrot, shredded (1 cup)

2 tablespoons sweet pickle relish

1 tablespoon coleslaw dressing

1/4 teaspoon celery seed, if desired

4 pita breads (6 inches in diameter), cut in half to form pockets

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