Apricot Pita Pockets
This time of year I like to try and find creative ways to use dried fruits and nuts, we are limited here in wisconsin to what fresh, organic fruit is available to us right now. Here is a fun way to add a little sweetness to a savory food. This makes a great lunch or snack!
Apricot Pita Pockets - 12 Months+
2 whole wheat pita pockets (small)
2 dried apricots
1/4 cup shredded cheddar
1/4 cup mixed greens
1/4 ripe avocado (diced)
Cut the apricots into as small of pieces as you can (they will be quite sticky). Chop the mixed greens fine. Mix together the apricots, greens and cheese and fill the pita pockets with it. Toast in either a toaster oven or oven at 350 degrees for about 3 minutes. Sprinkle in avocado and serve!
This recipe is vegetarian.