Chicken taco pockets
Chicken Poultry Tacos
Last updated 6/12/2012 12:49:49 AM. Recipe ID 11272. Report a problem with this recipe.
Title: Chicken taco pockets
Yield: 1 Servings
1 sm Avocado, thinly sliced
1 1/2 ts Lemon juice
1/4 ts Salt
2 c Finely cut-up cooked
1 cn (4 ounces) chopped green
1 sm Onion, sliced and separated
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
From the files of Al Rice, North Pole Alaska. Feb 1994
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