Chicken and Arugula Pita Pockets
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- rotisserie chicken
- 2 whole-wheat pitas, halved and opened
- 1/4 cup mayonnaise
- 1 teaspoon lemon zest
- 1/2 cup Arugula Pesto, recipe follows
- 2 store-bought rotisserie chicken breasts diced into 1/4-inch pieces
- 8 cherry tomatoes, quartered
- 1 cup arugula
- For arugula pesto
- 2 cups (packed) arugula
- 1 clove garlic, peeled and halved
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 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
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Chicken and Arugula Pita Pockets Recipe at a Glance
- COURSE: Sandwiches