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Creamy Chicken Mini Pitas
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Yield: 30 pitas
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Yield: 30 pitas
Ingredients
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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