Roast Chicken Pitas With Cumin-Lemon Dressing

• 3 cups shredded skinless, boneless rotisserie chicken (about 1 2-pound chicken)
• 1 cup cubed seeded peeled cucumber (about 1 cucumber)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 3/4 teaspoon salt
• 2 tablespoons extravirgin olive oil
• 2 teaspoons cumin seeds
• 4 garlic cloves, sliced
• 6 (6-inch) pitas

1. Preheat oven to 375u0b0.
2. Combine first 4 ingredients in a large bowl, tossing to coat.
3. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.
4. Wrap pitas in foil; bake at 375u0b0 for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.

shredded skinless, cucumber, lemon juice, salt, extravirgin olive oil, cumin seeds, garlic, pitas

Taken from www.epicurious.com/recipes/member/views/roast-chicken-pitas-with-cumin-lemon-dressing-1215216 (may not work)