Creamy Chicken Mini Pitas

Ingredients

• 0.5 cup celery finely chopped
• 0.7 cup mayonnaise 
• 15  pita breads mini
• 1  roasted chicken store bought
• 30 servings salt and pepper black freshly ground
• 2  scallions finely chopped
• 1 tablespoon tarragon leaves finely chopped
• 0.5 cup walnuts finely chopped

Equipment

• bowl

Directions

1. Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones.
2. Chop the chicken and put it into a medium bowl.
3. 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.
4. Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture.