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ROLLED CHICKEN TACOS 
24 (6") corn tortillas
Cooking oil (enough to fry tacos in)
1 tsp. salt
1 tsp. grated onion
Dash pepper
1/2 tsp. garlic
1 1/2 c. shredded cooked chicken
Lettuce & Cheddar cheese, shredded

Heat oil in saucepan (350 degrees). Dip corn tortillas in hot oil to soften (10-20 seconds). In bowl mix chicken, onion, pepper and garlic. Place about 1 tablespoon chicken on each tortilla. Roll up very tightly, securing with toothpicks. Fry in deep hot oil for 1-2 minutes. Garnish with shredded lettuce, grated Cheddar cheese and guacamole. Makes 4-6 servings.
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