Chicken and Arugula Pita Pockets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. Ingredients
2. whole-wheat pitas, halved and opened
3. /4 cup mayonnaise
4. teaspoon lemon zest
5. /2 cup Arugula Pesto, recipe follows
6. store-bought rotisserie chicken breasts diced into 1/4-inch pieces
7. cherry tomatoes, quartered
8. cup arugula
9. For arugula pesto
10. cups (packed) arugula
11. clove garlic, peeled and halved
12. /2 cup olive oil
13. /2 cup grated Parmesan cheese
14. /2 teaspoon kosher salt, plus more to taste
15. /4 teaspoon freshly ground black pepper, plus more to taste
16. Preparation
17. 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.
18. 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.
19. In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken.
20. To assemble the pita pockets, fill each pita half with chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
21. Serving Size
22. Makes 4 servings
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