3 cups cooked chicken, shredded in chunks
1 can (8-1/4 ounces) crushed pineapple, drained
1 cup red and green grapes, halved
1/2 cup finely chopped celery
1/4 cup minced onion
3 tbsp. chopped pecans
1/3 cup mayonnaise
1/4 cup sour cream
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. paprika
4 whole wheat pitas, cut in half
Large lettuce leaves
1. In a medium bowl, combine chicken, pineapple, grapes, celery, onions and pecans.
2. In another bowl, combine mayonnaise, sour cream, mustard, salt, pepper and paprika until creamy. Pour over the chicken mixture and toss gently.
3. Line each pita pocket with a large lettuce leaf. Gently stuff 1/2 cup chicken mixture into each pita pocket half. Yield: 4 whole pitas.