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

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