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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

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