COBB SALAD STUFFED PITA POCKETS

By jeaninemg

Ingredients

• Ingredients
• 4 cup 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
• 1/4 cup diced cooked bacon
• 4 pitas, halved
• Creamy Avocado Cilantro Ranch Dip (see make-ahead recipe below)
• 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
• 1/4 cup chopped cilantro
• 1 Tbsp. ranch seasoning mix
• 1/2 tsp. salt

Details

Servings 2
Adapted from californiaavocado.com

Preparation

Step 1

Instructions

Open a pita pocket and layer lettuce first, then add additional ingredients until "stuffed". Drizzle with Creamy Avocado Cilantro Ranch Dip.

Creamy Avocado Cilantro Ranch Dip Instructions

Combine all ingredients into a blender and blend until creamy.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Kristen Doyle