Cullen's Chicken Avocado Soft Tortilla
24 tortillas, 6- to 8-inch corn or flour
4 Pounds boneless chicken breasts, skinned
3 Tbsp vegetable oil
3 Tbsp lemon juice
Salt and pepper to taste
6 Cups shredded iceberg lettuce
5 Avocados, seeded, peeled and diced
2 red onions, diced
5 green onions, thinly sliced
3 Cups salsa, ranchera or picante
Instructions
Wrap tortillas in foil and keep in warm oven until ready to serve.
Pound chicken until 1/2-inch thickness.
In large skillet, heat oil.
Drizzle lemon juice on chicken, sprinkle with salt and pepper and cook in
skillet.
Cook 6-8 minutes or just until cooked through, turning once.
Cut chicken diagonally into 1/4-inch slices.
Fill tortillas with shredded lettuce, chicken, diced avocados, red onions and
green onions.
Drizzle salsa over filling and gently fold in half.