- 6 1/2 ounces [184 g] chicken flakes or leftover cooked chicken, diced
- 1/4 cup [60 mL] diced carrot
- 2 tablespoons [30 mL] mayonnaise
- 1 teaspoon [5 mL] wine vinegar
- 1/4 cup [60 mL] drained canned asparagus, cut into 3 pieces
- Salt and pepper, to taste
- 1 teaspoon [5 mL] freshly chopped tarragon
- 4 pita breads
- Lettuce leaves
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- Drain chicken flakes.
- Meanwhile, into a casserole filled with salted boiling water, blanch carrot dices for 3 minutes; rinse under cold running water and drain.
- Into a bowl, mix together chicken flakes or chicken dices, blanched carrot dices, mayonnaise, wine vinegar, asparagus pieces, salt, pepper and chopped tarragon.
- Half pita breads; stuff with chicken mixture, garnish with lettuce leaves, close and serve.
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