6 chicken breasts
1 tomato, chopped
1/2 onion, diced
3 tbsp. vegetable oil
1/2 tsp. cumin
Salt & pepper to taste
12 flour tortillas

Boil chicken 20 minutes. Remove from bone and shred; set aside.

Heat 3 tablespoons oil in fry pan. Add tomato and onion; saute until onion is clear. Add salt and pepper, stir. Add cumin; stir. Add chicken. Heat through and set aside. Place a large spoonful of chicken filling in center of tortilla. Spread in line and roll up. Secure with toothpick. Fry in 1/4" hot oil until golden brown. Top with "Guacamole Ixtapa", lettuce and sour cream.