Barbecued Chicken Salad Pita Pockets
Rotisserie chicken, from the deli, shredded or diced
Canned corn with peppers, drained
Diced pepper jack cheese
Green onion, minced
Hickory smoke barbecue sauce
In a large bowl combine the chicken and next six ingredients.
Mix together the mayonnaise, barbecue sauce and lime juice in a small bowl until well blended; toss with the salad to evenly coat.
Divide mixture equally among the pita halves.
Garnish each pocket with shredded lettuce.