Creamy Chicken Mini Pitas

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr

Yield:
30 pitas
Level:
Easy

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

Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones.

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.

Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture.


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