Chewin'

the News

July/August 2003

Chicken Taco Pockets

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Servings:	6	12	18	24	30	36
Ingredients:
Onions, diced	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Green pepper, diced	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Oil	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Corn, canned	3/4 C.	1 1/2 C.	2 1/4 C.	3 C.	3 3/4 C.	4 1/2 C.
Chili powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Oregano	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	3 t.
Pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.
Chicken, cooked & chopped	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Salsa	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Pita bread	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
On Hand:
Lettuce	1/2 head	1 head	1 1/2 head	2 head	2 1/2 head	3 head

Assembly Directions:
In a large skillet, sauté onions and green pepper in the oil until onions are translucent. Add corn, chili powder, oregano, pepper, chicken and salsa to pan. Cook until chicken is warmed and liquid from salsa is reduced – about 5 minutes. Cool.

Freezing and Cooking Directions:
To freeze: Place mixture in rigid freezer container or freezer bag. Pita bread should be frozen along with chicken mixture in a separate package. Seal, label and freeze.

To serve:

Remove bread and mixture from freezer the night before serving. On day the food is served, cut pita bread in halves to form pockets. Open each pocket and place one leaf of lettuce in pocket. Package two pita pockets per sandwich bag. Place the chicken mixture in a large pan. Heat on medium high heat until mixture is boiling. Place 1/2 cup of the chicken mixture in a warmed thermos and close lid.

Comments:
This is also a nice dinner recipe as well. You can serve it wrapped up in flour tortillas instead of pita bread.
 

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