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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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