Chicken taco pockets

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Recipe by: tyziana

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Avocado, thinly sliced 1 tb Vegetable oil
1 1/2 ts Lemon juice 1/2 ts Salt
1/4 ts Salt 8 Pita breads( about 3 1/2
2 c Finely cut-up cooked -inches in diameter)
-chicken 2 c Shredded Monterey Jack
1 cn (4 ounces) chopped green -cheese (8 ounces)
-chilies, drained 1 c Shredded lettuce
1 sm Onion, sliced and separated 1/2 c Sour cream
-into rings 1/2 c 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.

From the files of Al Rice, North Pole Alaska. Feb 1994