 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
âI've had this recipe for years and usually made it with chicken breasts. Just recently, I started using rotisserie chicken from the store cut into strips. Very quick!â notes Barbara Hunt of Nipomo, California. Ingredients:
4 whole pita breads |
2 tablespoons olive oil |
1 medium ripe avocado, peeled and pitted |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon hot pepper sauce |
3/4 pound rotisserie chicken, cut into strips |
1 medium tomato, chopped |
2 cups (8 ounces) shredded monterey jack cheese |
Directions:
1. Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until browned and crisp.
2. Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese.
3. Bake for 5-6 minutes or until cheese is melted. Yield: 4 servings.
|
|