- 12 six-inch corn or flour tortillas
- 2 Pounds boneless, skinless Chicken breasts
- 1 ½ Tbsp lemon juice
- salt and pepper to taste
- 1 ½ Tbsp vegetable oil
- 3 Cups shredded iceberg lettuce
- 3 California avocados, seeded, peeled and diced
- 1 red onion, diced
- 1 ½ Cups prepared salsa
Wrap tortillas in foil and keep in warm oven until ready to serve.
Pound Chicken until about 1/2-inch thick.
In a large skillet, heat oil.
Cut Chicken diagonally into 1/4-inch slices; keep warm.
Drizzle salsa over filling and gently fold in half.