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Chicken and Arugula Pita Pockets Recipe

Chicken and Arugula Pita Pockets Recipe

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Ingredients:

Serving

rotisserie chicken

Directions:

Ingredients
Whole-wheat pitas, halved and opened
/4 cup mayonnaise
Teaspoon lemon zest
/2 cup Arugula Pesto, recipe follows
Store-bought rotisserie chicken breasts diced into 1/4-inch pieces
Cherry tomatoes, quartered
Cup arugula
For arugula pesto
Cups (packed) arugula
Clove garlic, peeled and halved
/2 cup olive oil
/2 cup grated Parmesan cheese
/2 teaspoon kosher salt, plus more to taste
/4 teaspoon freshly ground black pepper, plus more to taste
Preparation
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 cheese and salt and pepper totaste.
For the pita, 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 chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
Serving Size
Makes 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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