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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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 shredded Monterey Jack cheese

Directions

  • 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.
Nutrition Facts
1 each: 723 calories, 42g fat (16g saturated fat), 121mg cholesterol, 1265mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 46g protein.
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