Chunky Salsa Chicken Pitas

<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.