Chicken Taco Pockets Recipe

• 1 sm Avocado, thinly sliced
• 1 1/2 tsp Lemon juice
• 1/4 tsp Salt
• 2 c. Finely cut-up cooked chicken
• 1 can (4 ounces) minced green chilies, liquid removed
• 1 sm Onion, sliced and separated into rings
• 1 Tbsp. Vegetable oil
• 1/2 tsp Salt
• 8 x Pita breads( about 3 1/2 inches in diameter)
• 2 c. Shredded Monterey Jack cheese (8 ounces)
• 1 c. Shredded lettuce
• 1/2 c. Lowfat sour cream
• 1/2 c. Taco sauce

Directions