Recipe for cooking chicken taco pita pockets

Quick Meals- Salads and Sandwiches :: Chicken and Turkey Sandwiches

Chicken Taco Pita Pockets

1 sm. avocado, thinly sliced
1 1/2 tsp. lemon juice
1/4 tsp. salt
2 C. finely cut-up cooked chicken
1 (4 oz.) can chopped green chiles, drained
1 sm. onion, sliced and separated into rings
1 Tbsp. canola oil
1/2 tsp. salt
8 pita breads (about 3 1/2 in. in diameter)
2 C. shredded Monterey jack cheese (8 oz.)
1 C. shredded lettuce
1/2 C. sour cream
1/2 C. taco sauce

Sprinkle avocado slices with lemon juice and 1/4 tsp. salt.

Mix chicken, chiles, onion, oil and 1/2 tsp. salt in 1-qt. microwavable casserole. Cover tightly and microwave on HIGH for 4 to 5 min., stirring after 2 min. until chicken is hot.

Split each pita halfway around edge with knife. Separate to form pocket. Spoon about 1/4 C. of the chicken mixture into each pita. Top with cheese, lettuce and avocado.

Serve with sour cream and taco sauce.

Makes approximately 8 sandwiches.