Creamy Chicken Mini Pitas (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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Ingredients:
1 store bought roasted chicken |
1/2 cup finely chopped celery |
2 scallions, finely chopped |
1/2 cup finely chopped walnuts |
1 tablespoon finely chopped tarragon leaves |
2/3 cup mayonnaise |
salt and freshly ground black pepper |
15 mini pita breads |
Directions:
1. Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones.
2. Chop the chicken and put it into a medium bowl. Add the celery, scallions, walnuts, tarragon, and mayonnaise; mix thoroughly. If the mixture is not creamy enough, add more mayonnaise. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour to let the flavors meld.
3. Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture.
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