Recipe courtesy of Sandra Lee
Episode: Tapas and Tinis
Save Recipe Print
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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Creamy Skillet Chicken

Recipe courtesy of Food Network Kitchen

Ground Chicken Tacos with Creamy Salsa

Recipe courtesy of Sunny Anderson

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Homemade Pita Chips

Recipe courtesy of The Neelys

Shrimp and Kale Pitas

Recipe courtesy of Food Network Kitchen

Mini Frittatas

Recipe courtesy of Giada De Laurentiis

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Chicken Marsala

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories