1 sm. ripe avocado
2 tbsp. lemon juice
4 med.-size tomatoes
1/4 c. vegetable oil
2 tbsp. wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. leaf tarragon, crumbled
6 pita breads
1 container (8 oz.) whipped cream cheese
1 red onion, sliced

1. Core tomatoes, cut in thin slices, place in shallow dish.

2. Combine oil, vinegar, salt, pepper and tarragon. Pour over tomatoes. Cover. Chill 1 hour.

3. Peel, pit and cut avocado into 12 slices in shallow dish. Toss with lemon juice.

4. To assemble: Heat pita bread on cookie sheet in a very slow oven (250 degrees) for 10 minutes. Cut each in half horizontally to make 12 pockets. Spread cream cheese generously inside each pocket. Place tomato slices, avocado and red onion in each half; spoon on additional dressing. 6 sandwiches.