These pitas are a nice change of pace that pack a satisfying punch. Chicken, pecans and touches of honey and curry makes this festive favorite just as tasty when wrapped in tortillas or served over crisp greens.—Marilou Robinson, Portland, Oregon
- 1/2 cup mayonnaise
- 1 tablespoon honey
- 1 teaspoon curry powder
- 2 cups cubed cooked chicken
- 1 cup halved green grapes
- 1/2 cup chopped pecans
- 4 green onions, chopped
- 8 pita pocket halves
- 8 lettuce leaves
- In a bowl, combine mayonnaise, honey and curry powder. Stir in the chicken, grapes, pecans and onions. Line pita halves with lettuce; spoon 1/2 cup chicken mixture into each. Yield: 4 servings.
Originally published as Curried Chicken Pitas in Quick Cooking July/August 2001, p16
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