Title: Chicken taco pockets
 Categories: Poultry
      Yield: 1 Servings
 
      1 sm Avocado, thinly sliced
  1 1/2 ts Lemon juice
    1/4 ts Salt
      2 c  Finely cut-up cooked
           -chicken
      1 cn (4 ounces) chopped green
           -chilies, drained
      1 sm Onion, sliced and separated
           -into rings
      1 tb Vegetable oil
    1/2 ts Salt
      8    Pita breads( about 3 1/2
           -inches in diameter)
      2 c  Shredded Monterey Jack
           -cheese (8 ounces)
      1 c  Shredded lettuce
    1/2 c  Sour cream
    1/2 c  Taco sauce
 
  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