2 avocados
Pinch of salt
2 tbsp. salsa

Peel and mash avocados. Mix salt and salsa with avocados. Store in airtight container in refrigerator.

3 c. cooked or canned chicken shredded
1 doz. corn tortillas
3 c. cooking oil

Roll about 2 tablespoons of shredded chicken in each tortilla and pin together with a toothpick to hold them together. Slip the rolled tortillas with the chicken in them into very hot fat (365 degrees). Fry until crisp. Drain on paper towels.

Top with Avocado Topping about one teaspoon per flauta. Serves 6.