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