Fruity Thai Pita Pockets

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)

‍ Instructions

1. In a colander over a bowl, drain fruit salad well; reserve 3 tablespoons juice.
2. In a small bowl, whisk together reserved juice, peanut butter, cream cheese, and soy sauce.
3. Place drained fruit, spinach, and cilantro (if desired) in a bowl; mix gently.
4. Add sauce and toss.
5. Slice a small portion off each pita. Tuck the slice inside the bottom of the pita.
6. Fill each pita pocket with the fruit-spinach mixture.
7. Wrap individually in plastic wrap and refrigerate. Will keep well overnight.

Source: USDA / MyPlate