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.