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PB and Strawberry Pockets
Ingredients
-
2
large white or whole wheat pita bread rounds, halved crosswise
-
1/2
cup chunky peanut butter
-
1/4
cup raisins
-
1
cup sliced or chopped fresh strawberries
-
2
tablespoons dry roasted sunflower kernels
Directions
1. Open pita bread halves to make pockets. In a small bowl, stir together peanut butter and raisins.
2. Spread peanut butter mixture inside pita pockets. Divide strawberries and sunflower kernels among pockets. Serve immediately or wrap and chill for up to 6 hours. Makes 4 servings.
Nutrition Facts
(PB and Strawberry Pockets)
- Servings Per Recipe 4,
- Calories 333,
- Protein (gm) 12,
- Carbohydrate (gm) 35,
- Fat, total (gm) 18,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 10,
- Vitamin C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Sodium (mg) 318,
- Potassium (mg) 431,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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