Avocado Chicken Pitas

4 Whole Pita bread
2 Tablespoons Olive Oil
1 Medium Avocado -- peeled and pitted
1 Tablespoon Lemon juice
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Hot pepper sauce
3/4 pound chicken -- Cooked Rotisserie, skin removed, cut into strips
1 medium Tomato -- Chopped
2 Cups Monterey jack cheese -- shredded

1. Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350 for 12-15 minutes or until browned and crisp.
2. Meanwhile, in a small bowl, mash the avocodo with lemon juice, salt, garlic powder and hot pepper sauce.
3. After Pitas are crisp remove from oven and Spread avocado spread over pitas, layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted.

NOTES : Did not put hot pepper sauce in avocado spread, but added tobasco to those who wanted it a little spicier. Did not use rotisserie chicken, just cooked chicken breasts. . tasted fine. I have used the Monterey Jack/Colby Cheese shredded blend. Instead of Pitas -can use refrigerated thin pizza crust dough (or homemade crust) and make as one big pizza. Bake Crust before topping with avocado spread & toppings. Bake crust as directed on the packaging, then top with spread & toppings, put back in oven for about 5 min. or until cheese is melted. (If making pizza version, at least double all ingredients - but all toppings & avocado spread amounts can be increased or decreased to personal taste.)

~Tracy Gergetz