Chipotle Chicken Salad Pockets

After chicken has cooled, remove both light and dark meat and shred into a large bowl. To the chicken, add finely diced celery, red onion, and chopped cilantro.

In a small bowl, combine minced chipotles, adobo sauce, mayo, lime juice, garlic powder, kosher salt and black pepper. Stir to combine and taste to check for seasoning.

Pour chipotle-lime-mayo over shredded chicken, celery, and onion and toss to coat evenly. Serve inside pita pockets with lettuce.

Note: Serve immediately or cover and refrigerate until ready to serve.