Roast Chicken Pitas with Cumin-Lemon Dressing

Ingredients

• 1 cup cucumber cubed peeled seeded ( 1 cucumber)
• 2 teaspoons cumin seeds 
• 2 tablespoons olive oil extravirgin
• 4  garlic clove sliced
• 0.3 cup juice of lemon fresh ( 2 lemons)
• 6 6-inch wholewheat pita breads ()
• 3 cups rotisserie chicken cut shredded boneless skinless ( 1 [2-pound] chicken)
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 37
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. Spoon 2/3 cup chicken mixture on each pita; roll up.