Chicken Taco Pita Pockets Recipe

Chicken Taco Pita Pockets Recipe 

• 1 small avocado, thinly sliced
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 2 cups finely cut-up cooked chicken
• 1 (4 ounce) can chopped green chiles, drained
• 1 small onion, sliced and separated into 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, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. 
• Cover tightly and microwave on HIGH for 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.

Makes 8 Chicken Taco Pita Pockets sandwiches.