Chicken Taco Pockets
Recipes » Appetizers » Meat
Try this Chicken Taco Pockets recipe, or contribute your own. "Chicken" and "Poultry" are two of the tags cooks chose for Chicken Taco Pockets.
Yield: 1 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient: Chicken
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| 1 cn(4 ounces) chopped green |
| 2 cShredded Monterey Jack |
| 1/2 cSour cream |
| 1 1/2 tsLemon juice |
| 1 tbVegetable oil |
| 1 smAvocado, thinly sliced |
| 8 Pita breads( about 3 1/2 |
| 1 cShredded lettuce |
| 1/4 tsSalt |
| 1 smOnion, sliced and separated |
| 2 cFinely cut-up cooked |
| 1/2 cTaco sauce |
| 1/2 tsSalt |
Chicken Taco Pockets Preparation
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. From the files of Al Rice, North Pole Alaska. Feb 1994
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