Ingredients:

* 12 six-inch corn or flour tortillas * 2 pounds boneless, skinless chicken

* 1-1/2 tablespoons vegetable oil breasts

* 3 cups shredded iceberg lettuce * 3 California avocados, seeded, peeled

* 1 red onion, diced and diced

* 1-1/2 cups prepared salsa * 1-1/2 tablespoons lemon juice

* salt and pepper to taste

     Preparation Instructions:

* Wrap tortillas in foil and keep in warm oven until ready.

* Pound chicken until about 1/2-inch thick.

* Drizzle lemon juice on chicken and sprinkle with salt.

* In a large skillet , heat oil.

* Cut chicken diagonally into 1/4-inch slices; keep warm.

* Fill tortillas with shredded lettuce, chicken, diced avocado

and red onion.

* Drizzle salsa over filling and gently fold in half.