Chicken Avocado Pitas

• Meat

  • 1/2 lb Rotisserie chicken, cooked

• Produce

  • 2 Avocados
  • 6 Cherry tomatoes
  • 1 tsp Cilantro
  • 1/2 Lemon, Juice from

• Baking & Spices

  • 1 tsp Garlic salt

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 Pita pockets, whole wheat

• Dairy

  • 4 slices Baby swiss cheese, thin
  • 1/2 cup Greek yogurt, plain

Found on thecookierookie.com

Description

Ingredients

• 1/2 pound shredded cooked rotisserie chicken
• 2 avocados, hollowed and cut into small pieces
• 1/2 cup plain Greek yogurt
• 1 teaspoon cilantro, divided
• 1 teaspoon garlic salt
• 6-8 cherry tomatoes, quartered
• 4 slices of thin baby Swiss cheese
• Juice from half a lemon
• 4 whole wheat pita pockets
• 1 tsp. extra virgin olive oil

Directions

• Cut 1 piece of Swiss cheese into each pita pocket.
• In a small bowl, combine Greek yogurt and garlic salt. Set aside.
• In a medium size bowl, combine avocado, tomatoes, lemon juice, and half of the Cilanto. Set aside. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes. While cooking, sprinkle with half of the cilantro.
• Take off of heat and add 1/4 of the chicken to each pita.
• Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or grilled on a sandwich maker/foreman grill for 2 minutes to serve warm.