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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Creamy Skillet Chicken

Recipe courtesy of Food Network Kitchen

Creamy Spinach and Artichoke Chicken Skillet

Recipe courtesy of Food Network Kitchen

Orecchiette with Mini Chicken Meatballs

Recipe courtesy of Giada De Laurentiis

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Creamy Lemon-Pepper Orzo with Grilled Chicken

Recipe courtesy of Food Network Kitchen

Homemade Pita Chips

Recipe courtesy of The Neelys

Mini Frittatas

Recipe courtesy of Giada De Laurentiis

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories