Menu Enter a recipe name, ingredient, keyword...


Chicken and Arugula Pita Pocket


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 4
Preparation time 20mins
Cooking time 20mins


Step 1

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.


You'll also love

Review this recipe

Citrus Flavored Shrimp & Arugula Salad Bacon-Arugula-Apple Bites