California Chicken Pockets
- Reviews 2
Ready In: 1 hr 30 mins
Serves: 4
Yields: 8 pita halves
Ingredients
- 1 cup cooked chicken breast, chopped
- 1 cup frozen chopped broccoli
- 1 avocado, peeled and chopped
- 1⁄2 cup rice, cooked
- 1⁄2 cup tomatoes, seeded and chopped
- 1⁄2 cup mozzarella cheese, shredded (2 oz)
- 1 egg, hard-cooked and chopped
- 1⁄2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon celery seed
- 4 (6 inch) pita pockets, halved
Directions
- Cook and drain broccoli.
- In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
- In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
- Refrigerate for at least 1 hour to blend.
- To serve, spoon approx 1/2 cup mixture into each pock bread half.
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