Chicken Avocado Pitas

February 23, 2017

Ingredients

1/2 lb. Organic Chicken breast or strips, cooked 2 Avocados 6 Cherry tomatoes 1 tsp Cilantro 1/2 Lemon, Juice from 1 tsp Garlic salt Oils & Vinegars 1 tsp Olive oil, extra virgin 4 Pita pockets, whole wheat 4 slices Baby Swiss cheese, thin 1/2 cup Greek yogurt, plain

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.

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