Tomato Almond Pocket Pitas

• 4 small pitas or 2 regular-sized pitas
• 2 tablespoons almond butter
• 4 tablespoons low sodium tomato sauce
• 1 teaspoon Dr. Fuhrman's Black Fig Vinegar (optional)
• pinch chili powder (optional)
• 1 Haas avocado
• 1 tomato
• lettuce
• sprouts

1. Lightly toast the pita.
2. Use a fork to mash the almond butter with the tomato sauce, fig vinegar and chili powder until it becomes a smooth consistency.
3. When the pita has cooled down, cut it in half to form a pocket.
4. Spread the almond butter/tomato sauce dressing into the pita.
5. Add slices of avocado, tomato, lettuce and sprouts into the pita in the amount to your liking.
6. In the bread aisle of most supermarkets are smaller versions of whole wheat pitas. Those are the best to use, but if you can't find them, use regular-size pita.

pitas, almond butter, tomato sauce, dr, chili powder, avocado, tomato, sprouts

Taken from www.epicurious.com/recipes/member/views/tomato-almond-pocket-pitas-50169581 (may not work)