You are here

Chicken Taco Pockets

Microwaverina's picture
Ingredients
  Avocado 1 Small
  Lemon juice 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cut up cooked chicken/Turkey 2 Cup (32 tbs)
  Chopped green chilies 4 Ounce (1 Can)
  Small onion 1 , sliced
  Vegetable oil 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Miniature pocket breads 8 Ounce (1 Package, 8 Pockets About 31/2 Inch Each)
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  Pimiento stuffed olives 1⁄3 Cup (5.33 tbs)
  Shredded lettuce 1 Cup (16 tbs)
  Dairy sour cream 1 Tablespoon
  Sauce 1 Tablespoon
Directions

1. Cut avocado into halves; cut halves into thin slices. Sprinkle with lemon juice and 1/4 teaspoon salt.
2. Mix chicken, chilies, onion, vegetable oil and 3/4 teaspoon salt in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until chicken is hot, 2 to 3 minutes longer. Spoon about 1/4 cup chicken mixture into each pocket bread. Top with cheese, olives, lettuce and avocado. Serve with sour cream and taco sauce.

Recipe Summary

Cuisine: 
Mexican
Method: 
Microwaving
Ingredient: 
Chicken

Rate It

Your rating: None
4.14643
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2478 Calories from Fat 1306

% Daily Value*

Total Fat 149 g229.1%

Saturated Fat 56 g280%

Trans Fat 0 g

Cholesterol 428.9 mg143%

Sodium 6398.4 mg266.6%

Total Carbohydrates 153 g51%

Dietary Fiber 16.4 g65.5%

Sugars 11.3 g

Protein 143 g285.2%

Vitamin A 445.2% Vitamin C 557.7%

Calcium 178.5% Iron 63.7%

*Based on a 2000 Calorie diet

0 Comments

Chicken Taco Pockets Recipe