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Friday, August 27, 2010

Chicken Pecan Pitas

These are great when you have leftover chicken to use up. Perfect in the summer when you don't want to fuss with a hot kitchen. This versatile recipe is adaptable to different fruits and nuts like mandarin oranges, berries, cashews and/or pistachios as well.

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.

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