- 2 medium avocados, peeled and pitted
- 1 lime, zest & juice
- 1/4 cup cilantro, chopped
- 2 cloves garlic, finely chopped
- 1/2 jalapeno, finely chopped (remove stems and heat for less heat)
- 1 teaspoon cumin
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup almonds
- 10-12 oz cooked and shredded chicken (I used one rotisserie)
- 3 pitas, cut in half, opened
- 1/4 cup loose greens
- 1 tomato, sliced
- Salt and Pepper, to taste
In a large bowl, mash avocados with lime (zest and juice), salt and pepper. Add cilantro, garlic, jalapeno, cumin, onion, tomatoes, almonds and chicken. Fill the pita halves with the chicken avocado salad, greens and tomato slices. Serve immediately
