Chicken Taco Pockets Recipe
Ingredients
| Avocado | 1 Small | |
| Lemon juice | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 cups finely cut-up cooked chicken or turkey | ||
| Green chilies | 1 Can (10oz), chopped | |
| Onion | 1 Small, sliced | |
| Vegetable oil | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| package | 1 | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| 1/3 cup sliced pimiento-stuffed olives | ||
| Lettuce | 1 Cup (16 tbs), shredded | |
| Dairy sour cream | ||
| Taco sauce | ||
Directions
1. Cut avocado into halves; cut halves into thin slices. Sprinkle with lemon juice and 1/4 teaspoon salt.
2. Mix chicken, chilies, onion, vegetable oil and 3/4 teaspoon salt in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until chicken is hot, 2 to 3 minutes longer. Spoon about 1/4 cup chicken mixture into each pocket bread. Top with cheese, olives, lettuce and avocado. Serve with sour cream and taco sauce.
2. Mix chicken, chilies, onion, vegetable oil and 3/4 teaspoon salt in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until chicken is hot, 2 to 3 minutes longer. Spoon about 1/4 cup chicken mixture into each pocket bread. Top with cheese, olives, lettuce and avocado. Serve with sour cream and taco sauce.
Chef
