Creamy Chicken Mini Pitas

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Yield: 30 pitas
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Ingredients

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.
Michael Ruhlman

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