Curried Chicken Mini Pitas

Since I was 15 years old I have collected angels for my Christmas tree. I have angels in all sizes and varieties, cherished gifts from family members and friends. This particular one is a collection I have of about 4 that I found at a huge craft fair in Toronto. I moved away from Toronto so no longer attended, otherwise I would probably have a great deal more angelic faces in my collection. The artist was from Montreal and she would come down to Toronto each year to be a part of the show.

Now that the tree and all the holiday decorations are up it is time for some entertaining. One of the snacks I like to serve uses the mini pitas found at our local grocers. They are filled with a light curry-flavoured chicken filling or sometimes tuna salad at our house. Of course you can fill them with whatever you desire.



**Curried Chicken Mini Pitas**


2 cooked, boneless chicken breasts
1/3 cup diced sweet pepper
1/3 cup diced celery
2 green onions, thinly sliced
1 apple
24 mini pitas
leaf lettuce

Dressing:

1/3 cup light mayonnaise
3 T. chopped fresh coriander
1 tsp. lemon juice
½ tsp. minced ginger root
½ tsp. mild curry paste
¼ tsp. ground cumin
¼ tsp. salt
Pinch pepper

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In large bowl and using fingers, shred chicken finely to make 2 cups; add red pepper, celery and onions.

Dressing: In small bowl, stir together mayonnaise, coriander, lemon juice, ginger, curry paste, cumin, salt and pepper; add to chicken mixture and stir to combine. (Make ahead: Cover and refrigerate for up to 24 hours).

Halve and core apple; cut each half into 12 slices. Cut off top third of each pita; open and place inverted piece in bottom. Line with lettuce, spoon in chicken salad and top with apple slice.

Makes 24 pieces