Pita Pockets with Spicy Salad
Halve flatbreads horizontally. Rinse bell peppers, halve, remove seeds and ribs, and cut into thin strips. Rinse and slice the celery and mix with the peppers, lemon juice, vinegar, and salt and let marinate for about 10 minutes.
Add the oil to the vegetable mixture. Rinse, shake dry and tear the arugula into small pieces, as desired. Fill pita pockets with ham, vegetables, and arugula and serve quartered.