Friday, June 19, 2015
Chicken Avocado Pitas
Let me start by telling you all the reasons you should make this recipe.
First, you don't have to heat up your oven on these hot summer days (thank you rotisserie chicken!).
Second, it's pretty (thank you avocados!)
Third, everything can be made ahead of time and assembled at the last minute.
Fourth, you can use those yummy summer tomatoes from the farmer's market, which leads to
Five, it's pretty healthy.
Giving credit where credit is due, I slightly adapted this recipe from here. It can be easily be changed to fit your personal taste, but really, every part of it is yummy just the way it is.
Here's what you need.
Rotisserie Chicken (the amount will depend on your personal taste. We used about half a chicken for 6 pitas).
4-6 Whole wheat pita pockets
2 avocados, mashed
1/2 cup plain greek yogurt
2-3 T. fresh cilantro
Swiss cheese, sliced (2-3 small slices per pita)
A dash of lime juice (original recipe called for lemon, but I also used lime with avocados)
Pint of cherry or grape tomatoes, quartered
1 t. garlic salt
It's seriously so easy.
Step 1. Mix the Greek yogurt with the garlic salt.
Step 2: Mash avocados and mix in tomatoes, cilantro, and lime juice.
Oh that pretty green color. I love avocados!
Step 3: And...... that's it for the prep. You could also do an extra step of prep by shredding the chicken, but we just picked it off as we went.
Step 4: Layer it all together. Spread the yogurt sauce, layer the cheese, and pack in the chicken and avocado mixture.
Since pita bread tends to be pretty dry, we put the yogurt and avocado mixtures on pretty thick. It was messy, but oh so good.
I ended up cutting up the whole thing for the boys so they could eat it with a fork. Another variation that would be just as good is to put this all in a wrap, or even without bread all together. Just one of these pitas stuffed full, filled me up for dinner.
Two hands required!