Avocado Chicken Pitas

4 whole pita breads, wheat if possible

2 tablespoons olive oil

1 medium ripe avocado, peeled and pitted

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 garlic powder

1/8 teaspoon hot pepper sauce

3/4 pound cooked rotisserie chicken (skin removed), cut into strips or shredded

1 medium tomato, chopped

2 cups shredded Monterey Jack cheese

1. Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350˚ for 10-12 minutes or until browned and crisp.

2. Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce. 

Spread over pitas. Layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted. 

Ready in 30 minutes. Serves 4.