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Taco Sandwich

Dinner, Entrees, Ethnic, Lunch, Low Phosphorus, Low Potassium, Low Sodium


Based on 4 servings per recipe.

  • 8 ounces Cooked shredded chicken
  • 2 cups Shredded lettuce
  • 2 ounces Shredded cheddar cheese
  • 2 Pita pocket breads (6" in diameter)
  • 1 tablespoons Lemon juice
  • 1 Med. chopped tomato
  • 2 tablespoons French salad dressing
  • 1 tablespoon Taco sauce
  • 1 Firm med. avocado, peeled & chopped


  1. In a bowl, combine chicken, lettuce, and cheese.
  2. Cut pita bread in half.
  3. Spoon 1/4 of mixture into each half of bread.
  4. Wrap in foil.
  5. Mix sauce ingredients in small bowl.
  6. Cover securely.
  7. When ready to serve, place 2 tablespoons of mixture over chicken filling on sandwich.

About This Recipe

This sandwich is all the flavors of a taco in a soft pita sandwich. This high protein meal is easy to make ahead and reheat.

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