Inicio » Recetas » Chicken Taco Pockets

Receta Chicken Taco Pockets

Name: Chicken Taco Pockets
Ingredients: 1 sm Avocado, thinly sliced; 1 1/2 tsp Lemon juice; 1/4 tsp Salt; 2 c. Finely cut-up cooked chicken; 1 can (4 ounces) minced green chilies, liquid removed; 1 sm Onion, sliced and separated into rings; 1 Tbsp. Vegetable oil; 1/2 tsp Salt; 8 x Pita breads( about 3 1/2 inches in diameter); 2 c. Shredded Monterey Jack cheese (8 ounces); 1 c. Shredded lettuce; 1/2 c. Lowfat sour cream; 1/2 c. Taco sauce

de Global Cookbook

Add a photo

click to rate

0 votos | 1833 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1 sm Avocado, thinly sliced
1 1/2 tsp Lemon juice
1/4 tsp Salt
2 c. Finely cut-up cooked chicken
1 can (4 ounces) minced green chilies, liquid removed
1 sm Onion, sliced and separated into rings
1 Tbsp. Vegetable oil
1/2 tsp Salt
8 x Pita breads( about 3 1/2 inches in diameter)
2 c. Shredded Monterey Jack cheese (8 ounces)
1 c. Shredded lettuce
1/2 c. Lowfat sour cream
1/2 c. Taco sauce

Direcciones

Sprinkle avocado slices with lemon juice and 1/4 tsp. salt. Mix chicken, chilies, onion oil and 1/2 tsp. salt in 1 qt microwavable casserole. Cover tightly and microwave on high 4 to 5 min, stirring after 2 min till chicken is warm.
Split each pita halfway around edge with knife. Separate to create pocket.
Spoon about 1/4 C. of the chicken mix into each pita. Top with cheese lettuce and avocado. Serve with lowfat sour cream and taco sauce.
8 sandwiches.