Cobb Salad Stuffed Pita Pockets

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Recipe Provided By the California Avocado Commission
A quick, easy way to take your salad to go. And you won’t sacrifice full flavor for convenience-there’s a medley of fresh favorites packed inside the pita!

Cobb Salad Stuffed Pita Pockets

Recipe type: Yield: 8 Prep time: Cook time: Total time:


A quick, easy way to take your salad to go. And you won’t sacrifice full flavor for convenience—there’s a medley of fresh favorites packed inside the pita!

Ingredients:

4 cups chopped romaine lettuce
1 ripe, Fresh California Avocado, seeded, peeled and diced
1 Roma tomato, diced
1 hard-boiled egg, diced
1 grilled chicken breast, diced
1 cup diced cooked ham
¼ cup diced cooked bacon
4 pitas, halved
– Creamy Avocado Cilantro Ranch Dip –
1 ripe, Fresh California Avocado, seeded and peeled
1 cup light sour cream
1 jalapeño pepper, stem removed (feel free to remove the seeds if you don’t like it spicy)
1 lime, juiced (or more depending on your preference)
1 green onion, diced
1 tsp. minced garlic
¼ cup chopped cilantro
1 Tbsp. ranch seasoning mix
½ tsp. salt

Directions:

  1. Open a pita pocket and layer lettuce first, then add additional ingredients until "stuffed". Drizzle with Creamy Avocado Cilantro Ranch Dip.
  2. – Creamy Avocado Cilantro Ranch Dip Instructions –
  3. Combine all ingredients into a blender and blend until creamy.

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