Chicken and Arugula Pita Pockets

Chicken and Arugula Pita Pockets

adapted from Giada De Laurentiis

time 20 min

yield 4 servings

category Chicken

cuisine Italien

ingredients

2 whole-wheat pitas, halved and opened (or 4 pita pockets)

1/4 c mayonnaise

1 tsp lemon zest

1/2 cup pesto (regular or arugula -- see notes for recipe)

2 pre-cooked chicken breasts (use rotisserie chicken or left over chicken) diced

8 cherry tomatoes

1 C Arugula or other lettuce

directions

1. Preheat the oven to 300 degrees F.

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

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

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

notes: • Arugula Pesto

• 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

• 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.