Chicken Taco Pockets
|Lemon juice||1 1⁄2 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|
|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|
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.