Stephen Drus – Chicken and rocket pita pockets

Standard
Chicken and rocket pita pocketsChicken and rocket pita pockets
Prep: 20 mins
Cook: 0 mins
Serves: 4 servings
Difficulty: Easy

Ingredients

2 whole-wheat pitas, halved and opened

110ml mayonnaise

1 tsp. lemon zest

110ml rocket pesto, recipe follows

2 store-bought rotisserie chicken breasts, diced into 1-cm pieces

8 cherry tomatoes, quartered

225g rocket

For the rocket pesto:

450g packed rocket

1 clove garlic, peeled and halved

110ml olive oil

110g grated Parmesan

½ tsp. salt

¼ tsp. freshly ground black pepper

Method

Chicken and rocket pita pockets

1) Preheat the oven to 150C/Gas Mark 2.

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. Stir in the diced chicken.

4) To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve.

5) 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.

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