Servings: 4 servings
- 1 cup pieces mango
- 1 cup pineapple
- 2 tablespoon peanut butter, all-natural
- 1/8 cup cream cheese
- 1 tablespoon soy sauce, low sodium
- 1 cup spinach
- 4 large pita, whole wheat
- 4 stalks celery
- 1 medium bell pepper, red
Cut mango and pineapple into bite-sized pieces. In a small bowl, whisk together peanut butter, cream cheese, and soy sauce, set aside. (If you used canned pineapple, you can use a little of the pineapple juice to thin out the sauce.
Chop spinach. In a large bowl, add fruit and spinach, toss together with the peanut butter mixture. Fill each pita with mixture. Serve or wrap up and store in the refrigerator.
Serve with celery sticks and red pepper slices.
Calories: 296kcal | Carbohydrates: 53g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 679mg | Fiber: 7g | Sugar: 15g