Creamy Chicken Pesto Pitas

Prepare your ingredients
Preheat oven to 400° F.
Foil-line a rimmed baking pan.
Wash and dry your produce.
Small dice the tomato.
Mince 2 cloves garlic.
Quarter the sweet potato(es), thinly slice into fries, and place in prepared baking pan.

Cook the Potato Wedges
Coat sweet potatoes with olive oil on all sides.
Season with the spice mix, and salt to taste, tossing to coat thoroughly.
Transfer to oven, and cook 20-23 minutes or until browned and tender.

Prep and Cook the Chicken
Pat chicken dry, then remove and discard the end of the white tendons.
Cut into bite sized pieces, and season with salt and pepper.
Heat a medium pot with ½ Tbsp. olive oil over medium-high heat.
Once hot, add the chicken and cook 5-6 minutes, tossing often.
Remove from pot and set aside.

Make the Pesto-Cream Sauce
In the same pot, heat 1 tsp. olive oil over medium-high.
Add the onions and cook until crisp tender; 3-5 minutes (add oil if pan dries).
Add garlic and cook 30 seconds, then lower heat to medium.
Add the flour and cook for 1 minute, mixing to coat.
Add the half and half, and the pesto, then season with salt to taste.
Mix, and cook until slightly thickened; 1-2 minutes, then remove from heat.

Finish the Pitas
With the oven still at 400° F add the pitas to the oven to warm up for about 1 minute.
Add the chicken to the pesto cream sauce, and toss to coat.
Lay the pitas flat without opening.
Divide the chicken and sauce between the pitas, and top with feta, arugula and diced tomatoes.

Plating
Mix desired sriracha into the mayonnaise until well blended for the dipping sauce.
Serve wedges and dipping sauce alongside pitas.
Fold the prepared pita in half like a taco, and enjoy!