Bitsy's Kitchen. Roast Chicken Pita Pockets

Roast Chicken Pita Pockets
2 honey roasted skinless, boneless chicken breast halves 1 white pita bread 2 cups shredded lettuce 1 large onion, chopped 1/2 cup shredded Cheddar cheese	1/2 cup mayonnaise 1/2 cup ketchup 1/2 cup chili sauce 1 dash hot pepper sauce 1 teaspoon lemon juice 1/4 teaspoon ground black pepper

Preheat oven to 250° F.

Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.

Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well.

Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.

Makes 2 to 4 servings