Baked Crispy Whole Wheat Peanut Butter and Berry Pockets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crispy Whole Wheat Peanut Butter and Berry Pockets

YOUR SOLIN GENERATED RECIPE

Baked Crispy Whole Wheat Peanut Butter and Berry Pockets

Enjoy a warm, crispy take on a classic flavor combination. These whole wheat pockets are filled with creamy peanut butter, bursting with fresh mixed berries, and enriched with fluffy egg whites for an extra protein boost. The pockets offer a delightful crunch with a tender interior, perfect for any meal.

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NUTRITION

428kcal
Protein
27.5g
Fat
19g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 pieces Whole Wheat Tortilla (approx 50g each)

2 tablespoons Peanut Butter (approx 16g each)

1/2 cup Mixed Berries (approx 75g)

4 Egg Whites

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Lay each whole wheat tortilla flat on a clean surface.

  • 3

    Spread 1 tablespoon of peanut butter evenly onto each tortilla, leaving a small border around the edges.

  • 4

    Distribute the mixed berries evenly on top of the peanut butter layer on both tortillas.

  • 5

    Sprinkle the egg whites over the filling; these will bind the ingredients and add a protein boost.

  • 6

    Fold the tortillas in half to form pockets, then gently press the edges together to seal them.

  • 7

    Place the pockets on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the pockets are crispy and golden.

  • 8

    Carefully remove from the oven, let cool for a minute, and enjoy your protein-packed, delightful meal.

Baked Crispy Whole Wheat Peanut Butter and Berry Pockets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crispy Whole Wheat Peanut Butter and Berry Pockets

YOUR SOLIN GENERATED RECIPE

Baked Crispy Whole Wheat Peanut Butter and Berry Pockets

Enjoy a warm, crispy take on a classic flavor combination. These whole wheat pockets are filled with creamy peanut butter, bursting with fresh mixed berries, and enriched with fluffy egg whites for an extra protein boost. The pockets offer a delightful crunch with a tender interior, perfect for any meal.

NUTRITION

428kcal
Protein
27.5g
Fat
19g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 pieces Whole Wheat Tortilla (approx 50g each)

2 tablespoons Peanut Butter (approx 16g each)

1/2 cup Mixed Berries (approx 75g)

4 Egg Whites

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Lay each whole wheat tortilla flat on a clean surface.

  • 3

    Spread 1 tablespoon of peanut butter evenly onto each tortilla, leaving a small border around the edges.

  • 4

    Distribute the mixed berries evenly on top of the peanut butter layer on both tortillas.

  • 5

    Sprinkle the egg whites over the filling; these will bind the ingredients and add a protein boost.

  • 6

    Fold the tortillas in half to form pockets, then gently press the edges together to seal them.

  • 7

    Place the pockets on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the pockets are crispy and golden.

  • 8

    Carefully remove from the oven, let cool for a minute, and enjoy your protein-packed, delightful meal.