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Avocado Chicken Pitas

 Avocado Chicken Pitas
“I've had this recipe for years and usually made it with chicken breasts. Just recently, I started using rotisserie chicken from the store cut into strips. Very quick!” notes Barbara Hunt of Nipomo, California.
4 ServingsPrep/Total Time: 30 min.


  • 4 whole pita breads
  • 2 tablespoons olive oil
  • 1 medium ripe avocado, peeled and pitted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce
  • 3/4 pound rotisserie chicken, cut into strips
  • 1 medium tomato, chopped
  • 2 cups (8 ounces) shredded Monterey Jack cheese


  • Brush one side of each pita bread with oil. Place on an ungreased
  • baking sheet. Bake at 350° for 12-15 minutes or until browned
  • and crisp.
  • Meanwhile, in a small bowl, mash avocado with the lemon juice, salt,
  • garlic powder and hot pepper sauce. Spread over pitas. Layer with
  • chicken, tomato and cheese.
  • Bake for 5-6 minutes or until cheese is melted. Yield: 4 servings.
Nutritional Facts: 1 serving equals 723 calories, 42 g fat (16 g saturated fat), 121 mg cholesterol, 1,265 mg sodium, 39 g carbohydrate, 4 g fiber, 46 g protein.

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Avocado Chicken Pitas (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.