2 cupscooked shredded chicken (1 large chicken breast)
2avocados
1lime, juiced
3large flour tortillas (burrito size)
Instructions
In a large bowl, mix together softened cream cheese and salsa. Stir in chicken. Set aside.
In another bowl, mash the avocado until smooth. Add lime juice and salt. Mix well. Set aside.
Spread 2/3 cup cream cheese mixture over each tortilla. Evenly divide the guacamole among the tortillas and spread evenly. Roll up the tortillas tightly and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 24 hours.
When ready to serve, trim edges. Cut in half. Cut those in half and then in half once more to result in 8 even slices.