Chicken taco pockets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Avocado, thinly sliced |
| 1½ | teaspoon | Lemon juice |
| ¼ | teaspoon | Salt |
| 2 | cups | Finely cut-up cooked chicken |
| 1 | can | (4 ounces) chopped green chilies, drained |
| 1 | small | Onion, sliced and separated into rings |
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Salt |
| 8 | Pita breads( about 3 1/2 inches in diameter) | |
| 2 | cups | Shredded Monterey Jack cheese (8 ounces) |
| 1 | cup | Shredded lettuce |
| ½ | cup | Sour cream |
| ½ | cup | Taco sauce |
Directions
Sprinkle avocado slices with lemon juice and ¼ teaspoon salt. Mix chicken, chilies, onion oil and ½ 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 ¼ Cup of the chicken mixture into each pita.
Top with cheese lettuce and avocado. Serve with sour cream and taco sauce.
8 sandwiches.
From the files of Al Rice, North Pole Alaska. Feb 1994