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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Tapas and Tinis

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Total:: 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.

My Private Notes

Name: Creamy Chicken Mini Pitas
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 30 pitas
Cuisine: american
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