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)
Directions
- In a colander over a bowl, drain fruit salad well; reserve 3 tbsp 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 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
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