2 1/2 lbs. skinless, boneless chicken breasts
1/4 c. sesame seeds
1/4 tsp. cayenne
Salt to taste
2 tbsp. olive oil (optional)
18 corn or 12 flour tortillas
2 c. chopped avocado
4 c. shredded lettuce
Mango-jalapeno salsa (recipe follows)
2 c. sour cream

Pound breasts between 2 pieces of aluminum foil to a thickness of 1/8 inch. Sprinkle with sesame seeds, cayenne and salt until ready to cook. Grill over a charcoal fire until pink is just gone from the meat, but the meat is still moist, about 1 1/2 minutes on each side. Or, fry in a pan with olive oil.

While meat is cooking, warm the tortillas on a cookie sheet in a 400 degree oven for about 3 minutes, or in a microwave oven for 30-45 seconds. If you want a crisp tortilla, fry on a griddle or in a frying pan with a small amount of oil for about 1 minute on each side. Or cook over a hot grill until crisp but foldable. Don't overlap.

To assemble, cut the chicken in strips and place about 1/4 cup of chicken in the center of a tortilla. Top with avocado, lettuce, salsa and sour cream. Fold and serve. Serves 4-6.