Recipe courtesy of Giada De Laurentiis
Episode: Road Trip Picnic
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Arugula Pesto

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

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

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

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

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.

Pairs well with Chardonnay

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken Pita Pockets

Mediterranean Pita Pockets

Recipe courtesy of Sandra Lee

Pita Pockets with Grilled Veggies

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Veggie Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Curried Chicken Pockets

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories