Avocado Chicken Pita

From Simple & Delicious magazine March/April 2008.
- Ready In:
- 21mins
- Serves:
- Units:
7
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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 lb cooked chicken, cut into strips
- 1 medium tomatoes, chopped
- 2 cups shredded monterey jack cheese
directions
- Brush on 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 the avocado with 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.
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RECIPE MADE WITH LOVE BY
@Shelby Jo
Contributor
@Shelby Jo
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"From Simple & Delicious magazine March/April 2008."
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At first we thought the pita's were too crispy. They started flaking off. But then my husband tried one without baking it and we realized they added something. I diced the tomatoes and that really added to the enjoyment of the pita. The avacado mix is wonderful. Thanks for sharing. We enjoyed it.Reply
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