Tex-Mex Chicken Salad Pita with Avocado and Cilantro

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick no-cook Tex-Mex chicken salad bursting with creamy avocado, fresh cilantro, and zesty lime served in warm pita pockets. This Mexican-inspired no-cook recipe, ready in about 15 minutes, pairs rotisserie chicken, shredded, ripe avocado, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups shredded rotisserie chicken, 1 medium diced ripe avocado, 1/4 cup chopped fresh cilantro leaves, and 1/2 cup finely diced red bell pepper, mixing gently to combine.
  2. Step 2: In a small bowl, whisk together 1/3 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and tangy.
  3. Step 3: Pour the yogurt dressing over the chicken mixture and fold carefully until all ingredients are evenly coated.
  4. Step 4: Warm 4 whole wheat pita pockets briefly in a dry skillet over medium heat for 1-2 minutes until pliable.
  5. Step 5: Slice each pita pocket open and stuff generously with the prepared chicken salad; serve immediately for a fresh, no-cook meal.

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