Chicken Pecos Pitas With Pistachios |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Yummy pita pockets-quick and easy. Ingredients:
2 cups cooked chicken or 2 cups canned chicken, shredded |
1/2 cup coarsely chopped california pistachios |
cumin vinaigrette |
4 pita bread rounds |
1 cup julienne pared jicama, seeded cucumber or 1 cup pared seeded cucumber |
1 avocado, peeled, seeded and sliced |
1/2 cup bottled roasted red peppers or 1/2 cup pimiento |
1/4 cup vegetable oil |
1/4 cup cider vinegar |
1 tablespoon sugar |
1 teaspoon cumin seed |
Directions:
1. Toss chicken with half the pistachios and enough Cumin Vinaigrette to moisten.
2. Warm pita pockets in 350°F oven for about 3 minutes, then halve and fill with chicken mixture. Add jicama, avocado and red pepper.
3. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.
|
|