Avocado Chicken Pitas

Name: Avocado Chicken Pitas
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

“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.

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

1. 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.
2. 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.
3. 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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