CHICKEN TACO POCKETS (DANNY'S PITA BREAD)
I N G R E D I E N T S
8 Danny's Mini Pitas
1 small avocado thinly sliced
1 ½ tablespoons lemon juice
¼ teaspoon salt
2 cups finely cut cooked chicken
100g chopped green chillies, drained
1 small onion, sliced and separated into rings
1 tablespoon vegetable oil
½ teaspoon salt
8 mini Danny's pita breads
2 cups grated cheese (8 ounces)
1 cup shredded lettuce
½ cup sour cream
½ cup taco sauce
C O O K I N G S T E P S
Sprinkle avocado slices with lemon juice and ¼ teaspoon salt.
Mix chicken, chillies, onion, oil and ½ teaspoon salt in 1 litre microwaveable casserole dish.
Cover tightly and microwave on high 4-5 minutes, stirring after 2 minutes until chicken is hot.
Split each pita halfway around edge with knife. Separate to form pocket.
Spoon about ¼ cup of the chicken mixture into each Danny's pita.
Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce.
Makes 8 taco pockets.
