<b>Ingredients</b>
1 ½ cups tomatoes, diced and seeded (we like to use plum tomatoes)<br>
¼ cup red onion, diced<br>
1-2 tablespoons jalapeños, diced (depending on your heat preference)<br>
1 tablespoon garlic, minced<br>
2 tablespoons cilantro, chopped<br>
2 limes, juiced<br>
Salt and pepper to taste<br>
2 ½ to 3 pounds roasted chicken, shredded<br>
6 pita pockets or 3 rounds cut in half
<b>Step 1</b>
To prepare pico de gallo, chop the first five ingredients then combine.
<b>Step 2</b>
Add lime juice then salt and pepper to taste. Set aside.
<b>Step 3</b>
While it is still warm but cool enough to handle, shred chicken. Then combine with chunky pico de gallo
<b>Step 4</b>
Stuff 6 pita pockets and serve.
<b>Tip: </b>Chunky pico de gallo is also great with eggs and grilled steaks.