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Makes 16 servings, 2 filled leaves (44 g) each.
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Prepare as directed, substituting 16 mini pitas, cut in half, for the endive leaves and filling each pita half with 1 Tbsp. chicken mixture. Top with sour cream.
Prepare recipe as directed, but do not top with sour cream. Arrange in single layer on platter. Refrigerate up to 2 hours. Top with sour cream just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.