Try this Chicken Taco Pockets recipe, or contribute your own.
Suggest a better descriptionSprinkle 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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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 331 | ||
Calories from Fat: 237 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 1121.9mg | 39 % | |
Potassium 267mg | 7 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 22g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 331
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