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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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Servings          
Original recipe makes 1 Servings
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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Calories Per Serving: 331
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Tags

  1. Poultry
  2. Chicken
  3. Sour cream
  4. Cream
  5. Onion
  6. Pita
  7. Lemon
  8. Lettuce

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