Chicken Taco Pockets

Recipe Ingredients

1 cup	237ml	Avocado - thinly sliced (small)
1 1/2 teaspoons	7.5ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
2 cups	125g / 4.4oz	Finely cut-up cooked - chicken
1		Chopped green - chilies, drained (4 ounces)
1		Onion - sliced and (small) separated
		Rings
1 tablespoon	15ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
8		Pita breads - ( about 3 1/2, inches in diameter)
2 cups	292g / 10oz	Shredded Monterey jack - cheese (8 ounces)
1 cup	237ml	Shredded lettuce
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Taco sauce

Recipe Instructions

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.

Source:
Rural Living Magazine

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