2 c. cooked chicken, thin strips
1 tbsp. cooking oil
1 tbsp. red wine vinegar
1 1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. garlic powder
12 tortillas

AVOCADO SAUCE:

1/2 c. avocados, mashed
1 tsp. lemon juice
1/4 tsp. salt
1/2 c. sour cream

Brown chicken. Add vinegar, chili powder, oregano, salt and garlic powder in 2-quart pan. Dip tortillas one at a time in heated oil. Drain. Divide meat on tortillas, roll tightly, secure with toothpick. Fry in hot oil 1 minute. Lift carefully and drain.

AVOCADO SAUCE: Blend mashed avocados, lemon juice and salt. Stir in sour cream. Chill.