Recipe

Turkey and corn pocket

Skip the soggy sandwiches and jazz up your kids' lunchboxes with this flavour-packed turkey and corn pita pocket. It's stuffed with oozy cream cheese, sweet cranberry sauce and a fresh corn salad for a tasty lunch they'll want again!

  • 5 mins preparation
  • Serves 2
  • Print
    Print

Ingredients

Turkey and corn pocket
  • 2 Mission Pita Pockets
  • 4 tablespoon cream cheese
  • 4 teaspoon cranberry suace
  • 8 slice turkey
Corn salad
  • 125 gram canned corn kernels, drained
  • 1/2 small carrot, julienned or grated
  • 1/2 lebanese cucumber, julienned or thinly sliced

Method

Turkey and corn pocket
  • 1
    Place Mission Pita Pockets on a plate lined with paper towel and heat in a microwave for 40 seconds. Using a serrated knife, cut in half and form a pocket in each half. Allow to cool.
  • 2
    Meanwhile, make corn salad: Combine all ingredients in a bowl.
  • 3
    Place 1 tablespoon of cream cheese in each pocket bread half. Spread using a knife. Spread 1 teaspoon cranberry sauce on top of cream cheese. Fill pita pockets with corn salad and sliced turkey. Wrap securely in plastic wrap until ready to serve.

Notes

Be sure to allow the pita bread to cool completely after forming the pocket, to ensure the sliced turkey and salad ingredients remain cool when assembled in the Pita Pockets and packed in the lunchbox.