Recipe for Chicken Taco Pockets


1 small avocado, thinly sliced
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
2 cup finely cut-up cooked chicken
1 can (4 ounces) chopped green chilies, d; rained
1 small onion, sliced and separated into ri; ngs
1 tablespoon vegetable oil
1/2 teaspoon salt
8 pita breads( about 3 1/2 inches in; diameter)
2 cup shredded monterey jack cheese (8 ou; nces)
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.

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