Fruity Thai Pita Pockets
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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)
- 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
Instructions
- 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.
Nutrition
| Calories | 370 |
|---|---|
| Protein | 13 g |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 550 mg |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation