NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.
In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.
Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.
Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.
Parmesan Crusted Tilapia (Only 5 Ingredients)
Lemon Chicken Scallopini with Spinach
Dessert with 4 ingredients ready in just 10 minutes
This is absolutely delicious—I can’t resist indulging in it!
At 60 and No Longer Have Wrinkles! My Grandmother Removed All the Wrinkles from Her Face with Cream from Onion Peels
THE PIZZA BURGER PIE !
CMT Announces Permanent Boycott of Taylor Swift, “Her Music Is Worse Than Garth Brooks’”
AVOCADO TACOS
Cloud Cake with Yogurt