½ cup wild rice
¼ cup dried cranberries, chopped
2 cups cooked and diced chicken
¼ cup sour cream
2 Tbsp mayonnaise
2 Tbsp fresh chives, chopped
2 8-inch (20-cm) pita bread, halved OR Approximately 12 mini pita bread, halved
Boston lettuce leaves, to taste
Salt and pepper
1. In a small saucepan, cook the rice in salted water for about 50 minutes or until tender. Add the cranberries and cook for 5 minutes. Drain and rinse under cold water.
2. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise, and chives. Adjust the seasoning.
3. Carefully open the pita bread and fill with the chicken salad and lettuce.