Fruity Thai Pita Pockets

15 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 1 cantropical fruit salad in juice
• 4whole-grain pita pockets
• 4 cupsfresh spinach
• ¼ cupfresh cilantro (optional)
• 44.4 mlreserved fruit juice
• ½ cupnatural peanut butter
• 44.4 mlfat-free cream cheese
• 14.8 mllow-sodium soy sauce

How to cook it

1. Drain the fruit salad over a bowl to catch the liquid, then set aside 3 tablespoons of the juice.
2. Whisk the reserved juice with the peanut butter, cream cheese, and soy sauce in a small bowl until smooth.
3. Combine the drained fruit, spinach, and cilantro in a mixing bowl.
4. Pour the sauce over the fruit mixture and toss to coat.
5. Cut a small piece off the top of each pita and place that piece inside the bottom of the pocket to act as a seal.
6. Stuff each pita with the fruit and spinach mixture.
7. Wrap each pita individually in plastic and store in the refrigerator; they are best if eaten within a day.

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