Chicken and Arugula Pita Pockets Recipe

Name: Chicken and Arugula Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 cups packed arugula; 1 clove garlic, peeled and halved; 1/2 cup olive oil; 1/2 cup grated Parmesan; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

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
2 cups packed arugula
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.
7
Arugula Pesto
8
For the pesto, blend the arugula and garlic in a food processor until finely chopped.
9
With the machine running, gradually add the oil until well blended.
10
Transfer to a large bowl and stir in Parmesan and salt and pepper.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole-wheat pitas, halved and opened, 1/4 cup mayonnaise, 1 teaspoon lemon zest, 1/2 cup Arugula Pesto, recipe follows, and more.

Yes, Chicken and Arugula Pita Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Arugula Pita Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions