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Chicken and Arugula Pita Pockets

Chicken and Arugula Pita Pockets
PREP TIME
20 min
YIELDS
4 servings

A perfect lunch or picnic treat, these fresh pita pockets’ secret is the homemade arugula pesto.

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Ingredients

2
whole-wheat pitas, halved and opened
¼
cup mayonnaise
1
tsp lemon zest
½
cup Arugula Pesto, recipe follows
2
store-bought rotisserie chicken breasts, diced into ¼-inch pieces
8
cherry tomatoes, quartered
1
cup arugula
2
cups packed arugula
1
clove garlic, peeled and halved
½
cup olive oil
½
cup grated Parmesan
½
tsp kosher salt
¼
tsp freshly ground black pepper
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Directions

Step 1

Preheat the oven to 300ºF.

Step 2

Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

Step 3

In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.

Step 4

In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.

Step 5

To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Step 6

Arugula Pesto: For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

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