This is a print preview of "Chicken Taco Pockets" recipe.

Chicken Taco Pockets Recipe
by Global Cookbook

Chicken Taco Pockets
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  Servings: 1

Ingredients

  • 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

  1. Sprinkle avocado slices with lemon juice and 1/4 tsp. salt. Mix chicken, chilies, onion oil and 1/2 tsp. salt in 1 qt microwavable casserole. Cover tightly and microwave on high 4 to 5 min, stirring after 2 min till chicken is warm.
  2. Split each pita halfway around edge with knife. Separate to create pocket.
  3. Spoon about 1/4 C. of the chicken mix into each pita. Top with cheese lettuce and avocado. Serve with lowfat sour cream and taco sauce.
  4. 8 sandwiches.