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+ servings

Thai Pockets

Course Lunch
Cuisine Thai
Keyword peanut butter, pita pockets, spinach, vegetarian
Prep Time 15 minutes
Cook Time 0 minutes
Servings 4 servings
Calories 296kcal


  • 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