Cooking Recipe Chicken Taco Pockets
Recipe Ingredients
1 sm
Avocado, thinly sliced
1 1/2 ts
Lemon juice
1/4 ts
Salt
2 c
Finely cut-up cooked
-chicken
1 cn
(4 ounces) chopped green
-chilies, drained
1 sm
Onion, sliced and separated
-into rings
1 tb
Vegetable oil
1/2 ts
Salt
8
Pita breads( about 3 1/2
-inches in diameter)
2 c
Shredded Monterey Jack
-cheese (8 ounces)
1 c
Shredded lettuce
1/2 c
Sour cream
1/2 c
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