Chicken and Rocket Pitta Pockets

Use wholemeal pitta bread for a healthy take.

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
2 whole-wheat pitas, halved and opened
110ml mayonnaise
1 tsp lemon zest
110ml arugula (rocket) pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1-cm pieces
8 cherry tomatoes, quartered
225g arugula (rocket)

For the arugula pesto

450g packed arugula (rocket)
1 clove garlic, peeled and halved
110ml olive oil
110g grated Parmesan
1/2 tsp salt
1/4 tsp freshly ground black pepper
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 (rocket) 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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