Chicken Taco Pockets
1 small avocado, thinly sliced
1 1/2 tsp lemon juice
1/4 tsp salt
2 cup finely cut-up cooked chicken
1 can (4 ounces) chopped green chilies, d, rained
1 small onion, sliced and separated into rings
1 tbsp vegetable oil
1/2 tsp salt
8 pita breads( about 3 1/2 inches in, diameter)
2 cup shredded monterey jack cheese (8 ounces)
1 cup shredded lettuce
1/2 cup sour cream
1/2 cup taco sauce
Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt. Mix chicken,
chilies, onion oil and 1/2 teaspoon salt in 1 quart microwavable casserole.
Cover tightly and microwave on high 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 1/4 Cup of the chicken mixture into each pita. Top with cheese lettuce and
avocado. Serve with sour cream and taco
sauce.
8 sandwiches. |