Fruity Thai Pita Pockets
Bored with the same old sandwich at lunch? Liven up packed lunches with this Thai-influenced pita pocket: a surprising blend of fruits, spinach, and peanut sauce tucked in a very portable pita pocket.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe
426
Calories
16g
Protein
54g
Carbs
18g
Fat
6g
Fiber
18g
Sugar
635mg
Sodium
Saturated Fat 3 g · Cholesterol 1 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
tropical fruit salad in 100% juice
1 can · 15 ounces
-grain pita pockets
4 whole
fresh spinach
4 cups · torn
fresh cilantro
1/4 cup · optional
reserved juice from tropical fruit salad
3 tablespoons
natural peanut butter, crunchy or chunky
1/2 cup
fat-free cream cheese
3 tablespoons
low-sodium soy sauce
1 tablespoon
Instructions
- 1
In a colander over a bowl, drain fruit salad well; reserve 3 tablespoons juice.
- 2
In a small bowl, whisk together reserved juice, peanut butter, cream cheese, and soy sauce.
- 3
Place drained fruit, spinach, and cilantro (if desired) in a bowl; mix gently.
- 4
Add sauce and toss.
- 5
Slice a small portion off each pita. Tuck the slice inside the bottom of the pita.
- 6
Fill each pita pocket with the fruit-spinach mixture.
- 7
Wrap individually in plastic wrap and refrigerate. Will keep well overnight.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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