I see recipes all the time on other blogs. Must be my turn. You are going to hate me . . . at least until you taste it.
The Unorthodox Recipe for Chicken Avocado Pita Sandwiches
Cook your cubed chicken in olive oil laced with marjoram, rosemary, basil, thyme, oregano, and pepper. Don’t stare at this post with that holier-than-thou “you can’t mix those herbs” kind of look. Have you ever read the back of a bottle of “Herbs de Provence”? I rest my case.
Use soy sauce and W-sauce (Wore-chester-shire sauce) to make it slightly salty and slightly tangy. Brown it nicely, but don’t overcook it. When it looks nice, pull it off the heat and let it cool.
Previous to this you should have prepped your avocados. Cube them. Make sure they were not the super mushy ones from a discount superstore. Respect the avocados! When they are in your pyrex mixing bowl (clear so you can see them beauties well), you may want to add a tablespoon of lemon juice to keep them from turning brown. Adds flavor too, you know.
When the chicken is cool, dump them yummy things in the bowl and mix gently. Respect the avocados! Add about 1 part sour cream for every 2 or 3 parts ranch dressing. You are not making soup here . . . Just add enough to make your chix-avocados nicely coated.
Spoon into pitas. Add grass. That is what my kids call it.
Get the flavor just right, and your kids will beg for it. Every birthday. I make them cut the chicken.
Are you mad at me for not giving you measurements? Sorry about that. I never make it the same way twice, because I get 1 avocado for each person (maybe a little extra) and plan on enough chicken cubes to fill 2 pita halves once mixed. Family of 8: Ten avocados and a large eight breast package of bird.
I hope that helps.