Chicken Salad Pitas

Threw this together the other day for lunch, with things I had on hand. To my suprise, even my picky husband liked this and asked when I could make it again.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  tablespoons light sour cream
• 1 (12 1/2ounce) can  diced  cooked chicken breasts
• 1⁄4 cup  reduced-fat mayonnaise (I used Kraft)
• 1⁄4 cup green pepper, chopped meduim fine
• 1⁄8-1⁄4 cup  diced onion (any variety)
• 1⁄3 cup  finely shredded cheddar cheese or 1⁄4 cup  crumbled feta cheese
• 1  stalk celery, sliced
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon celery seed
• 1⁄4 cup  frozen peas (optional)
• 4  whole wheat pita bread

Directions

1. Combine all ingredients except pita bread in medium sized bowl.
2. Cut pita pocket rounds in half and stuff with prepared mixture.
3. Left over chicken salad stores well for left-overs.