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California Pita Pockets

Web20.Chickens's picture
Ingredients
  Packed cilantro leaves 1⁄2 Cup (8 tbs) (Fresh)
  Low-fat mayonnaise 1⁄4 Cup (4 tbs) (Or Regular)
  Limes 2
  Finely chopped cooked chicken 2 Cup (32 tbs)
  Salt To Taste
  Cayenne pepper 1 Pinch
  Beefsteak tomato 12 Ounce, cored (1 Tomato)
  Hass avocado 1
  Pita pockets 2 (6 Inch)
  Alfalfa sprouts 1 Cup (16 tbs)
Directions

GETTING READY
1. To prepare the cilantro leaves rinse, dry and finely chop them.
2. Cut the tomato into 1/2-inch dice and keep aside.

MAKING
3. Combine them with the mayonnaise and the juice of 1 lime.
4. With the mayonnaise mix the chicken and season to taste with salt and cayenne pepper.
5. Peel and pit the avocado, cut into 1/2-inch dice and place in a bowl.
6. With the avocado in the bowl combine the tomato and squeeze the juice of 1/2 lime over them.
7. Taste, add more lime juice if necessary and season to taste with salt and cayenne pepper.
8. Just before eating, in an ungreased iron skillet set over medium heat warm the pita breads for a few seconds on each side.
9. Then remove the breads from the heat, open them up and stuff them with the chicken salad and sprouts.

SERVING
10. Serve with the tomato and avocado salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Dish: 
Stuffing, Bread
Ingredient: 
Cilantro
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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