Recipe - Chicken Taco Pockets

1 small Avocado, thinly cut or sliced up
1 One half teaspoon Lemon juice
One fourth teaspoon Salt
2 cup Finely cutup cooked
chicken
1 cn (4 ounces) chopped green
chilies, drained
1 small Onion, cut or sliced up and separated
into rings
1 tablespoon Vegetable oil
One half teaspoon Salt
8 Pita breads( about 3 1/2
inches in diameter)
2 cup Shredded Monterey Jack
cheese (8 ounces)
1 cup Shredded lettuce
One half cup Sour cream
One half cup Taco sauce

Sprinkle avocado slices with lemon juice and One fourth teaspoon salt. Mix
chicken, chilies, onion oil and One half 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini