Toddler Meal: Chicken Pockets with Raspberry-Peach Salsa

Julie Ryan Evans

Summer FruitThe 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 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




  • 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.

Related posts:

Toddler Meal: Banana Hot Dogs

Toddler Meal: Mini Meatloaves from $5 Dinners

Toddler Meal: Vegetarian Chili

Toddler Meal: Italian Goulash


Image via WordRidden/Flickr

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food, picky eaters