Fruity Thai Pita Pockets
Source: Produce for Better Health Foundation
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
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.
- Makes
- 4 Servings
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
Directions
- 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.
Notes
Time-saving idea: Purchase pre-opened pita pockets Learn more about: Spinach Herbs
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.