From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
Ingredients
- 1 can tropical fruit salad in 100% juice — 15 ounces
- 4 whole-grain pita pockets
- 4 cups fresh spinach — torn
- 1/4 cup fresh cilantro — optional
- For the Spread:
- 3 tablespoons reserved juice from tropical fruit salad
- 1/2 cup natural peanut butter, crunchy or chunky
- 3 tablespoons fat-free cream cheese
- 1 tablespoon low-sodium soy sauce
Method
- In a colander over a bowl, drain fruit salad well; reserve 3 tablespoons juice.
- In a small bowl, whisk together reserved juice, peanut butter, cream cheese, and soy sauce.
- Place drained fruit, spinach, and cilantro (if desired) in a bowl; mix gently.
- Add sauce and toss.
- Slice a small portion off each pita.
- Tuck the slice inside the bottom of the pita.
- Fill each pita pocket with the fruit-spinach mixture.
- Wrap individually in plastic wrap and refrigerate.
- Will keep well overnight.
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