| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 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 |
| 8 | sandwiches. |
INSTRUCTIONS
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. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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