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Chicken Poblano Pita Pocket Tacos

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Chicken and poblano chiles make a great filling for tacos. Instead of corn tortillas, these tacos use pita bread. These make a delicious, quick and easy lunch or dinner.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 4


Original reipce makes 2 dozen Change Servings

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PLACE evaporated milk, cornstarch, bouillon and garlic in a blender; cover. Blend for 30 seconds. Set aside.

HEAT oil in a large skillet over medium-low heat. Add chicken and chiles; cook, stirring constantly, for 5 minutes. Reduce heat to low.

ADD milk mixture to chicken; cook, stirring constantly, for about 7 minutes or until the mixture thickens.

SLICE pita breads in half and heat in a hot skillet for 2 minutes on each side.

FILL each pita half with a lettuce leaf and about 1/3 cup chicken mixture.

SERVE with cherry tomatoes, if desired.

Cook’s Tip: Roast poblano chiles on open flame, turning constantly with tongs until skins char; place in a plastic bag and let cool for 10 minutes. Peel chiles under running water before chopping.

Nutrition Facts

Amount Per Serving
Servings: 4
Calories 430
Calories from Fat 90
%Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 75mg 25%
Sodium 730mg 30%
Total Carbohydrate 50g 17%
Dietary Fiber 4g 15%
Sugars 10g
Protein 34g
Vitamin A 60%
Vitamin C 10%
Calcium 30%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
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