Chicken Avocado Pitas
Chicken Avocado Pitas
Ingredients
- 1/2 lb. shredded, cooked rotisserie chicken
- 1 tsp. olive oil
- 1 tsp. cilantro, divided
- 1/2 cup plain Greek yogurt
- 2 Tbsp. light mayonnaise
- 1 tsp. garlic salt
- 1/4 tsp. onion powder
- 2 avocados, hollowed and chopped
- 6 cherry tomatoes, quartered
- 2 Tbsp. lemon juice
- 4 slices Swiss cheese
- 4 whole wheat pita pockets
Instructions
- In a skillet over medium heat, brown chicken with olive oil for 3 to 4 minutes. While cooking, sprinkle with 1/2 teaspoon cilantro.
- In a small bowl, combine yogurt, mayonnaise, garlic salt and onion powder. Set aside. In a medium size bowl, combine avocado, tomatoes, lemon juice and remaining cilantro. Set aside.
- Remove chicken from heat and add to each pita pocket. Add cheese overtop. Drizzle yogurt mixture and avocado mixture in each pita pocket. Serve cold or grilled on a sandwich maker for 2 minutes and serve warm.
