Title: Chicken Taco Pockets
Categories: Poultry
Yield: 1 Servings

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

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

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