Chicken and Arugula Pita Pockets

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Yield: 4 servings
Community Recipe from


  • rotisserie chicken


  1. Ingredients
  2. 2 whole-wheat pitas, halved and opened
  3. 1/4 cup mayonnaise
  4. 1 teaspoon lemon zest
  5. 1/2 cup Arugula Pesto, recipe follows
  6. 2 store-bought rotisserie chicken breasts diced into 1/4-inch pieces
  7. 8 cherry tomatoes, quartered
  8. 1 cup arugula
  9. For arugula pesto
  10. 2 cups (packed) arugula
  11. 1 clove garlic, peeled and halved
  12. 1/2 cup olive oil
  13. 1/2 cup grated Parmesan cheese
  14. 1/2 teaspoon kosher salt, plus more to taste
  15. 1/4 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
August 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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