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.
PEANUT BUTTER BALLS
This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.
This is the only cheesecake I’ll eat during Christmas! The best!
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