Chicken Pecos Pitas With Pistachios

Yummy pita pockets--quick and easy.

• Ready In: 10 mins
• Serves: 8

Ingredients

• Chicken filling

• 2  cups  cooked chicken or 2  cups  canned chicken, shredded
• 1⁄2 cup  coarsely chopped california pistachios
•  cumin  vinaigrette (recipe follows)
• 4  pita bread rounds
• 1  cup  julienne pared jicama, seeded cucumber or 1  cup  pared seeded cucumber
• 1  avocado, peeled, seeded and sliced
• 1⁄2 cup  bottled  roasted red peppers or 1⁄2 cup pimiento

• Cumin Vinaigrette

• 1⁄4 cup  vegetable oil
• 1⁄4 cup cider vinegar
• 1  tablespoon sugar
• 1  teaspoon cumin seed

Directions

1. Toss chicken with half the pistachios and enough Cumin Vinaigrette to moisten.
2. Warm pita pockets in 350°F oven for about 3 minutes, then halve and fill with chicken mixture. Add jicama, avocado and red pepper.
3. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.