The fruits of summer are ripe and delicious and so nutritious for our children that I'm trying to work them into my toddler daughter's meal every chance I get.
Here' a great recipe from ilunchbox.com for a chicken pocket sandwich that has a yummy fruit salsa, which she loves. It packs well in her lunch for summer camp, and it's easy to throw together with leftover chicken from dinner.
Chicken Pockets with Raspberry-Peach Salsa (from ilunchbox.com)
- 1/3 cup orange juice
- 1 1/2 teaspoons balsamic vinegar
- 3 peach, peeled and cut into small cubes
- 2 teaspoons fresh, chopped mint
- 2 cups fresh raspberries, rinsed and drained
- 2 cups of boneless, skinless chicken cooked and sliced, cubed or shredded
- 4 pita pockets*
- 4 large leaves of lettuce or 1 cup of mixed baby greens
- 4 teaspoons of mayo
Whisk together orange juice and balsamic vinegar.
Add peaches, mint and raspberries and mix carefully until combined.
Spread 1 teaspoon of mayo into each of the pita pockets, then line one side with lettuce.
Put about 1/2 cup of chicken in each pocket along with a 1/8 cup of the salsa.
Do not overfill the pockets or they will split.
Tip: The easiest way to open a pita pocket is to cut the top 1/3 off, then warm them slightly in the toaster oven. Gently open the pocket so that you can start filling it. After it is filled, wrap the pita much like a loose burrito in parchment paper or tin foil. Toast the leftover pita and use as chips and serve with hummus.
Image via WordRidden/Flickr