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