Name: Chicken and Arugula Pita Pockets
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 whole-wheat pitas, halved and opened; 1/4 cup mayonnaise; 1 teaspoon lemon zest; 1/2 cup Arugula Pesto, recipe follows; 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces; 8 cherry tomatoes, quartered; 1 cup arugula; 2 cups packed arugula; 1 clove garlic, peeled and halved; 1/2 cup olive oil; 1/2 cup grated Parmesan; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

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.

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Chicken and Arugula Pita Pockets

Arugula Pesto

Arugula Pesto

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