3 chicken breast halves, boned, skinned
1 tablespoon butter or margarine
1 tablespoon oil
2 avocados
1 lime
1/2 pound shredded Cheddar cheese
Green Mexican salsa
Red pepper sauce, optional
8 flour tortillas

Preparation Instructions:

1. In a large heavy skillet, melt the butter and oil until hot.

2. Add the chicken. Cook over medium-high heat until golden and cooked, about 10 minutes.

3. Shred chicken. Set aside.

4. Dice the avocados. Squeeze juice of lime and toss with avocados. Set aside.

5. Butter one side of each tortilla.

6. On a dry, hot griddle or the skillet you cooked the chicken in, heat 1 tortilla at a time. Heat until just hot and soft.

7. On the unbuttered side, place one-eighth of the chicken, avocado and cheese. Sprinkle with salsa and red pepper sauce, if used, according to taste.

8. Fold up one end and roll.

9. Heat until slightly crispy. Serve. repeat with others.

Good served with: Spicy cauliflower salad tossed with olive oil and vinegar dressing.