Recipe for Chicken Taco Pockets

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 sm	Avocado, thinly sliced
1/2 tsp	Lemon juice
1/4 tsp	Salt
2 cup	Finely cut-up cooked chicken
1 can	(4 ounces) chopped green chilies, drained
1 sm	Onion, sliced and separated into rings
1 tbl	Vegetable oil
1/2 tsp	Salt
8 x	Pita breads( about 3 1/2 inches in diameter)
2 cup	Shredded Monterey Jack cheese (8 ounces)
1 cup	Shredded lettuce
1/2 cup	Sour cream

Instructions:

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.

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