Chicken and Arugula Pita Pocket

Chicken and Arugula Pita Pocket
Chicken and Arugula Pita Pocket

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Ingredients

  • whole-wheat pitas, halved and opened

  • 1/4

    cup mayonnaise

  • 1

    teaspoon lemon zest

  • 1/2

    cup Arugula Pesto

  • 2

    chicken breasts, diced into 1/4-inch pieces

  • 8

    cherry tomatoes, quartered

  • 1

    cup arugula

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 Arugula Pesto. 4. Stir in the diced chicken. 5. To assemble the pita pockets, fill each pita half with the chicken mixture. 6. Top with tomatoes and 1/4 cup arugula and serve.

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