Mexican Chicken Salad Sandwich/Pita

• 12 ounces canned chicken breasts (or 1 large cooked chicken breast)
• 3 ounces shredded cheddar cheese
• 1 avocado, diced
• 12 medium onion, diced
• 1 cup corn (frozen or canned)
• 1 large roma tomato, diced and seeded
• 4 leaves lettuce, sliced into shreds
• 3 tablespoons salsa
• 12 lime
• salt and pepper
• 2 teaspoons taco seasoning
• 12 jalapeno, seeded and diced fine
• 4 flat bread (or 8 bread slices)

1. Run your knife through the chicken breast to break up the larger chunks.
2. Place this mixture in a large bowl.
3. Add cheese, onion, corn (thawed, but not heated), tomato, salsa and jalapeno.
4. Drizzle avocado with juice of 1/2 lime, then add avocado to the bowl.
5. Add 1/2 tsp salt, 1/2 tsp pepper and 2 tsp taco seasoning to the bowl, then toss to mix well.
6. Assemble your meal by warming a piece of flat bread, then adding a layer of lettuce shreds before topping with 1/4 mixture.
7. Fold and enjoy taco-style.
8. **These are pretty large, filling serving sizes.
9. If I was serving this with other dishes, I would probably estimate this would serving 5 or 6, depending on how hungry you are.

chicken breasts, cheddar cheese, avocado, onion, corn, roma tomato, leaves lettuce, salsa, lime, salt, taco, jalapeno, bread

Taken from www.food.com/recipe/mexican-chicken-salad-sandwich-pita-251101 (may not work)