Salmon Salad Pita Pockets - cooking recipe

Ingredients

2 (7 1/4 ounce) cans salmon, drained
2 tablespoons light mayonnaise
2 tablespoons light sour cream
4 teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed
1 tablespoon lemon juice
1 pinch cayenne pepper
2 pita breads
4 lettuce leaves
1 (3 inch) English cucumbers, sliced
1 cup alfalfa sprout (optional)

Preparation

In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using.