Mexi-Cali Pita Pockets - cooking recipe

Ingredients

1 cup picante sauce
1/4 cup mayonnaise
1/2 teaspoon salt
2 cups shredded lettuce
2 ripe avocados, diced
1 cup chicken, diced
1/4 cup red onion, diced
1/4 cup ripe olives, sliced
3/4 cup cheese, shredded
1 medium tomatoes, diced
6 pita bread, cut in half

Preparation

Combine 1/2 picante, mayo and salt, mix well.
Toss with lettuce, avocado, tomato, chicken, olives, and onion.
Spoon into pita pockets, top with grated cheese and drizzle with remaining picante sauce.
To warm pita bread, wrap in foil ans bake 10 min at 350.