Creamy Chicken Mini Pitas

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


  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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