Chicken Taco Pockets
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Yield: 1 Servings Ready in 1 hours
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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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