CALIFORNIA CHICKEN POCKETS

California Chicken Pockets image

I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy.

Provided by Debby H

Time 1h30m

Yield 8 pita halves, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup cooked chicken breast, chopped
1 cup frozen chopped broccoli
1 avocado, peeled and chopped
1/2 cup rice, cooked
1/2 cup tomatoes, seeded and chopped
1/2 cup mozzarella cheese, shredded (2 oz)
1 egg, hard-cooked and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon celery seed
4 (6 inch) pita pockets, halved

Steps:

Cook and drain broccoli.
In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
Refrigerate for at least 1 hour to blend.
To serve, spoon approx 1/2 cup mixture into each pock bread half.

Nutrition Facts : Calories 544.7, Fat 25.2, SaturatedFat 5.7, Cholesterol 101, Sodium 620.5, Carbohydrate 57.5, Fiber 6.2, Sugar 4.2, Protein 23.3

*** Explore more California Chicken Pockets Recipes »

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