Egg Salad Pitas

5 hard-cooked eggs, peeled
125 mL (1/2 cup) cottage cheese
50 mL (1/4 cup) red pepper and celery, chopped
30 mL (2 tbsp) green onions, finely chopped
15 mL (1 tbsp) each light mayonnaise and sweet relish
2 whole wheat pita breads
curly lettuce
To taste salt and pepper

Method::
In large bowl, using pastry blender or a fork, coarsely chop or mash eggs. Stir in cottage cheese, red pepper, celery, green onions, mayonnaise and relish; mix well. Season with salt and pepper, to taste. Cut each pita bread in half and line each pocket with lettuce leaf. Fill with egg salad mixture, about 125 mL (1/2 cup) in each pocket.