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Chicken Taco Pita Pockets


1 small avocado, thinly sliced
1 teaspoons lemon juice
teaspoon salt
2 cups finely cut-up cooked chicken
1 (4 ounce) can chopped green chillies, drained
1 small onion, sliced and separated into rings
1 tablespoon vegetable oil
teaspoon salt
8 pita breads (about 3 inches in diameter)
2 cups shredded Monterey jack cheese (8 ounces)
1 cup shredded lettuce
cup sour cream
cup taco sauce


Makes: 8


Sprinkle avocado slices with lemon juice and ¼ teaspoon salt.

Mix chicken, chillies, onion, oil and ½ teaspoon salt in 1-quart microwavable casserole. Cover tightly and microwave on HIGH for 4 to 5 minutes, stirring after 2 minutes until chicken is hot.

Split each pita halfway around edge with knife. Separate to form pocket. Spoon about ¼ cup of the chicken mixture into each pita. Top with cheese, lettuce and avocado.

Serve with sour cream and taco sauce.

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