Roast Chicken Pitas With Cumin-Lemon Dressing

• 3 cups shredded skinless boneless rotisserie-cooked chicken (about 1 2-pound chicken)
• 1 cup cubed seeded peeled cucumber (about 1 cucumber)
• 13 cup fresh lemon juice (about 2 lemons)
• 34 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons cumin seeds
• 4 garlic cloves, sliced
• 6 (6 inch) pita bread

1. Preheat oven to 375.
2. Combine first 4 ingredients in a large bowl, tossing to coat.
3. Heat olive oil in a small skillet over medium heat.
4. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
5. Pour cumin mixture over chicken mixture; toss well to combine.
6. Wrap pitas in foil; bake at 375 for 10 minutes or until heated.
7. Spoon 2/3 cup chicken mixture on each pita; roll up.

chicken, cucumber, lemon juice, salt, extra virgin olive oil, cumin seeds, garlic, pita bread

Taken from www.food.com/recipe/roast-chicken-pitas-with-cumin-lemon-dressing-227130 (may not work)