Chicken Taco Pockets Recipe - Cooking Index
Chicken Taco Pockets Recipe - Cooking Index
| 1 cup | Avocado - thinly sliced (small) | |
| 1 1/2 teaspoons | Lemon juice | |
| 1/4 teaspoon | Salt | |
| 2 cups | Finely cut-up cooked - chicken | |
| 1 x | Chopped green - chilies, drained (4 ounces) | |
| 1 | Onion - sliced and (small) separated | |
| Rings | ||
| 1 tablespoon | Vegetable oil | |
| 1/2 teaspoon | Salt | |
| 8 | Pita breads - ( about 3 1/2, inches in diameter) | |
| 2 cups | Shredded Monterey jack - cheese (8 ounces) | |
| 1 cup | Shredded lettuce | |
| 1/2 cup | Sour cream | |
| 1/2 cup | 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.
Source:
Rural Living Magazine
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