California Chicken Pockets - cooking recipe

Ingredients

1 cup cooked chicken breast, chopped
1 cup frozen chopped broccoli
1 avocado, peeled and chopped
1/2 cup rice, cooked
1/2 cup tomatoes, seeded and chopped
1/2 cup mozzarella cheese, shredded (2 oz)
1 egg, hard-cooked and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon celery seed
4 (6 inch) pita pockets, halved

Preparation

Cook and drain broccoli.
In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
Refrigerate for at least 1 hour to blend.
To serve, spoon approx 1/2 cup mixture into each pock bread half.