Chicken Taco Pockets Recipe


Ingredients

1 small avocado, thinly sliced
1 1/2 tsp lemon juice
1/4 tsp 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 tbsp vegetable oil
1/2 tsp 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


Directions

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


Servings: 1 servings

 

 

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Categories: Chicken; Mexican; Poultry


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