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
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.