2 chicken breasts
3 tbsp. butter
1/4 c. flour
1 1/2 c. chicken broth
2 tbsp. lemon juice
1/4 c. green onions, diced
1/4 c. chopped parsley
1 doz. flour tortillas

Dice raw chicken finely and microwave for 3 to 4 minutes with 2 tablespoons water. Set aside. Melt butter, add flour over medium heat until blended. Add chicken broth. Simmer 2 minutes. Add remaining ingredients and stir well. Place 1/12 of filling mixture on tortilla, fold in both sides and roll up. Repeat with each tortilla. Fry each tortilla until golden in shallow hot oil. Serve with sour cream, guacamole and hot sauce. Serves: 6.