Fruity Thai Pita Pockets

By 30 Minutes or Less
Bored with the same old sandwich at lunch? Liven up packed lunches with this Thai-influenced pita pocket!

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  • Prep Time: 15 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, Yellow/Orange, White, Green


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

1/4 cup cilantro (optional)

1/2 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.

Nutritional Information

  • Calories:    370
  • Carbohydrates:    42g
  • Total Fat:    17g
  • Cholesterol:    0mg
  • Saturated Fat:   2g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    41%
  • Sodium:    550 mg
  • Protein:    13g
  • Recipe Credit
  • Recipe courtesy of Del Monte Foods.



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