Avocado Chicken Pitas

Ever since grilling out some delicious turkey burgers and topping them with some sliced avocado a few weeks ago, I've been wanting to do more things with avocado (besides guacamole.. although I love guacamole and do want to make some soon).  I haven't had avocado in a long time.. I think I just kind of forgot they existed.  Well I saw this in one of my cookbooks a while back and I'm glad I took a note of it!

This is such an easy and delicious lunch idea (or for dinner.. why not!).  I bought half of a rotisserie chicken at the grocery store the other day, and it was perfect for this.  It cut down the time and I didn't even have to break out a pot or pan!  I also have some leftover chicken for a couple chicken salad sandwiches for lunch tomorrow.  MMM, yes please.  My husband and I both agreed that this is a yummy little meal, but he said it wouldn't have hurt to add a few more spices.  Definitely some pepper.  And he think a little dollop of sour cream would be good to top this off, so I am definitely going to try that next time.

I hope you try this one - it's worth the small amount of time it takes to prepare.  :)

Avocado Chicken Pitas
recipe from Taste of Home 2009 Quick Cooking Annual Recipes Cookbook

• 2 whole pita breads
• 1 tbsp. olive oil
• 1 medium ripe avocado, peeled and pitted
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. hot sauce
• 1/2 - 1 pound cooked chicken, cut into strips (I prefer to just buy a half rotisserie chicken.. makes this a ton faster)
• 1 medium tomato, chopped
• 2 cups or so shredded Monterey Jack or Colby Jack cheese

Preheat oven to 350 F.  Brush one side of each pita with olive oil.  Place on an ungreased baking sheet and bake 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 sauce.  Spread over pitas.  Layer with the chicken, tomato and cheese.  Bake 5-6 minutes or until cheese is melted.  Yield: 2 servings.