Step 1

NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.

Step 2

In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.

Step 3

Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.

Step 4

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.