Tuna Pita Pockets

This recipe is awesome. I think it's Tony's favorite so far because he suggested we have it once a week. We'd have to cut the recipe to do that, but this first time we made the whole thing and have been eating leftovers. Also, I didn't add tomatoes to my pita pocket, which is the one in the photo, in case anyone notices the lack of red in it.
What really surprised me about it, is looking at the thing it seems like there's not much in a serving, but there's so much bulky vegetable in it that it fills you up quickly. It tastes extremely fresh and is amazingly wonderful. A serving is only 199 calories according to Mayo Clinic so Tony ate two halves whereas I felt full after 1 half, and we both were way under our calorie limit even after we added drinks in and a frozen yogurt desert later that night.

I should mention that I've been told that "ranch dressing" to an American is a completely different thing than what "ranch dressing" is in Australia. Tony would have to make an aside to explain this, so I am hoping to get him to comment or post soon about this. In this recipe the dressing was kind of a "binder" that kept everything together in the pita shell and didn't overpower the taste of anything in it.

Ingredients (serves 6 - 1 serve is 1/2 a pita):
1 1/2 cups shredded romaine lettuce
3/4 cup diced tomatoes
1/2 cup finely chopped green bell peppers
1/2 cup shredded carrots
1/2 cup finely chopped broccoli
1/4 cup finely chopped onion
2 cans (6 ounces each) low-salt white tuna packed in water, drained
1/2 cup low-fat ranch dressing
3 whole-wheat pita pockets, cut in half

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.
Lock cat in bedroom before next step:
In a small bowl, add the tuna and ranch dressing. Break up the tuna so it will mix more evenly in the vegetable mix. Stir to mix dressing and fish well. Add the tuna mixture to the lettuce mixture and stir to combine.
Scoop 3/4 cup of the tuna salad into each pita pocket half and serve.