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Chicken Taco Pita Pockets

Ingredients

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

Instructions

  1. Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt.
  2. Mix chicken, chiles, onion, oil and 1/2 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.
  3. 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.
  4. Serve with sour cream and taco sauce.

Makes 8 sandwiches

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