Great easy dish with a nice peppery flavour from the rucola pesto.
Ingredients:
Serves 4
Directions:
Preheat the oven to 150 degrees C. 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 rucola pesto. Stir in the diced chicken.
To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and rucola and serve.
Adapted from Original Recipe
- 8 pittas, halved and opened
- 1/4 cup mayonnaise
- 1 tsp lemon zest
- 1/2 cup Rucola Pesto
- 4 chicken breasts, diced into 1/4-inch pieces
- a packet cherry tomatoes, quartered
- 1 cup rucola
Preheat the oven to 150 degrees C. 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 rucola pesto. Stir in the diced chicken.
To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and rucola and serve.
Adapted from Original Recipe
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