Chicken Avacado Pitas

4 whole pita breads (I used whole wheat)

2 tablespoons light olive oil

2 medium ripe avacados peeled and pitted

1 tablespoon lime juice

1/4 teaspoon salt

1/2 teaspoon garlic powder

3 tablespoons finely chopped onion 

2 cups shredded monterrey jack cheese

2 tomatoes chopped / about 2 tablespoons divided

2 - 4 cooked chicken breasts thinly sliced

lightly brush each pita on both sides with olive oil and put in the oven on an ungreased cookie sheet for 5 - 10 minutes at 350 so they are crisp.  Meanwhile, mash avacado with lime juice, salt, garlic powder, and onion and the 2 tablespoons of tomato.  Spread avacado mix on each pita, then layer chicken, cheese and tomatoes on top.  Top with a little extra salt/pepper to taste and bake for 3-5 minutes or until cheese is melted.  

(I make double the amount of Guacamole/Avacado mix and then use our tip we learned in Ensenada to keep the avacado pits in the container you store the Guacamole in so that it doesn't turn brown.  I put half on this dinner and then we have chicken fajitas the next night and use the rest of the Guac then - simple!  Recipe from the Taste of Home magazine but I altered it a bit :)

Jody