Fruity Thai Pita Pockets

INGREDIENTS:

• 1 15-oz can Tropical Fruit

Salad in 100% Juice

• 4 whole-grain pita pocket

breads

• 4 cups fresh spinach, torn

• ¼ cup fresh cilantro (optional)

DIRECTIONS:

1. In a colander over a bowl, drain fruit salad well; reserve 3 tbsp 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 bowl, mix

gently.

4. Add sauce and toss.

5. Slice a small portion off each pita and tuck sliver inside at the bottom.

6. Fill each pita pocket with the fruit-spinach mixture.

7. Wrap individually in plastic wrap and refrigerate. Will keep well overnight.

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.

Preparation time: 15 minutes

Serves: 4

Time-saving idea: Purchase pre-opened pita pockets.

Spread

• 3 tbsp reserved juice from

Tropical Fruit Salad

• 1/2 cup natural peanut butter,

crunchy/chunky

• 3 tbsp fat-free cream cheese

• 1 tbsp low-sodium soy sauce

Recipe Submitted by Produce For Better Health Foundation

United States

Department of

Agriculture

April 2013

Center for Nutrition Policy and Promotion