Chicken Salad Pockets

This is a great meal that tastes very fresh. I used to eat this a lot when I could eat pita bread, but since going gluten free and not having found a gluten free pita bread, I've really missed it! I hope you like this one as much as I have.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  cups  cubed  cooked chicken breasts
• 1  medium cucumber, seeded and chopped
• 1  medium tomatoes, seeded and chopped
• 3  green onions, thinly sliced
• 1⁄4 cup lemon juice
• 3  tablespoons canola oil
• 2  garlic cloves, minced
• 1  teaspoon sugar
• 1⁄2-1  teaspoon dried basil
•  pesto sauce (optional)
• 2  cups  shredded red leaf lettuce or 2  cups romaine lettuce
• 4 (6 inch)  pita breads, halved

Directions

1. In a bowl, combine the chicken, cucumber, tomato, lettuce and onions.
2. In a small bowl, combine lemon juice, oil, garlic, sugar and basil; mix well.
3. Add pesto if you desire; as little or as much as you would like.
4. Pour over chicken mixture and toss to coat.
5. Spoon about 1/2 cup of the mixture into each pita half.