Chicken and Arugula Pita Pocket

By JDARK

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

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

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.