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Recipes

Fruity Thai Pita Pockets 

Bored with the same old sandwich at lunch? Liven up packed lunches with this Thai-influenced pita pocket!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Red Yellow/Orange White Green

Preparation time: 15 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 1 ½

Ingredients:

1 can (15 oz) Del Monte tropical fruit salad in 100% juice

3 Tbsp reserved juice from Del Monte tropical fruit salad

4 pita pocket breads

4 cups spinach, torn

¼ cup cilantro (optional)

½ cup natural peanut butter, crunchy/chunky

3 Tbsp cream cheese, fat-free

1 Tbsp soy sauce, low-sodium

  1. In a colander over a bowl, drain fruit salad well. Reserve 3 Tbsp of juice.
  2. In a small bowl, whisk together reserved juice, peanut butter, cream cheese, and soy sauce.
  3. Place drained fruit, spinach, cilantro, in bowl and mix gently. Add fruit juice sauce and toss.
  4. Slice a small portion of each pita and tuck sliver inside at the bottom.
  5. Fill each pita with the fruit-spinach mixture. Wrap individually in plastic wrap and refrigerate. Will keep well overnight.

Credit: Recipe courtesy of Del Monte Foods.

Nutritional Information per Serving
Calories: 370 Carbohydrates: 42g
Total Fat: 17g Cholesterol: 0mg
Saturated Fat: 2g Dietary Fiber: 6g
% of Calories from Fat: 41% Sodium: 550mg
Protein: 13g  

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