10 (10 inch) flour tortillas
3 tbsp. butter
1/4 c. flour
1 tsp. salt
1 c. chicken broth
1 tbsp. snipped parsley
1 tbsp. lemon juice
1 tsp. grated onion
Dash of paprika
Dash of nutmeg
Dash of pepper
1 1/2 c. diced, cooked chicken
Oil for frying

In saucepan, melt butter. Blend in flour and salt. Add chicken broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg, and pepper. Stir in chicken; cool slightly. Place about 1/4 to 1/3 cup chicken mixture on each heated (put in microwave for 30 seconds) tortilla. You must be able to fold up ends and sides to overlap. No chicken mixture should be escaping the tortilla. Fry in hot oil, each side for 1 to 2 minutes until light brown. Serve with guacamole, salsa, and sour cream.