CHICKEN AND ARUGULA PITA POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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 the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
- 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 and salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Choiyan Md.choiyan
[email protected]These pita pockets are delicious! I'm definitely going to make them again.
Lorri Gaters
[email protected]These pita pockets are a great way to use up leftover chicken. I always have some leftover chicken in the fridge, and these are a great way to use it up.
Lisa Hector
[email protected]I love the combination of flavors in these pita pockets. The chicken is tender and juicy, the arugula adds a peppery bite, and the feta cheese brings it all together.
Zayed Monir
[email protected]These pita pockets are so easy to make, and they're perfect for a quick and easy weeknight meal.
Angus Robins
[email protected]I'm not a big fan of arugula, so I used baby spinach instead. It was delicious!
Nf Sen
[email protected]I made these pita pockets for my kids and they loved them! They're a great way to get them to eat their chicken and vegetables.
Desha Islam
[email protected]The recipe calls for 1/2 cup of feta cheese. I thought that was a little too much, so I only used 1/4 cup. It was still plenty cheesy.
Patson Zimba
[email protected]I thought these pita pockets were a little bland. I added some extra seasoning to the chicken, and that helped a lot.
Jaheed lewis
[email protected]I had some trouble finding arugula at my local grocery store. I ended up using spinach instead, and it worked out just fine.
Black jone gammer
[email protected]These pita pockets are a healthy and delicious lunch option. They're packed with protein and vegetables, and they're low in calories. I love that I can feel good about eating them.
Rogelio Chavez
[email protected]I love that these pita pockets are so versatile. You can use any type of chicken you like, and you can add any toppings you want. I've made them with grilled chicken, roasted chicken, and even leftover fried chicken. They're always delicious.
Noluthando Mdlalose
[email protected]These pita pockets are a great way to use up leftover chicken. I had some grilled chicken in the fridge and these were the perfect way to use it up. They're also a great way to get your kids to eat their vegetables.
Miya Mojalefa
[email protected]I made these pita pockets for a party and they were a huge hit! Everyone loved them. They're so easy to make and they're perfect for a crowd.
lydiah moraa
[email protected]These chicken and arugula pita pockets are a quick and easy weeknight meal that's packed with flavor. The chicken is tender and juicy, the arugula adds a peppery bite, and the feta cheese brings it all together. I also love that you can customize the