8, 6 oz. boneless chicken breasts
11/2 c. marinated red peppers, roasted
1 Bermuda onion-thinly sliced
4 avocados, peeled and diced
1/2 c. chopped parsley
1/2 c. chopped cilantro
2/3 c. olive oil
2 limes, juiced
1/2 tsp. cumin
Salt and pepper to taste
12, 6" pita pocket bread
|
Smoke chicken for 20 minutes at 210ºF with 2 oz. hickory wood. Julienne smoked chicken. Combine remaining ingredients and add chicken. Stuff into 2 pita halves and place on a bed of greens for service. Ranch dressing and fresh salsa served on the side.
|