Vegetable oil, salt, pepper
3 whole chicken breasts, split, boned and skinned
1 c. picante sauce
4 tbsp. green onion slices
1/2 tsp. ground cumin
8 flour tortillas (7-8 inch), heated
1 c. shredded Cheddar or Monterey Jack cheese

Pound chicken to 1/2-inch thickness. Brush with oil; sprinkle with salt and pepper. Place on grill over hot coals; grill 6-8 minutes or until just cooked through, turning once.

Cut chicken diagonally into 1/4-inch slices. Combine chicken, picante sauce, onion and cumin; mix well. Spoon about 1/2 cup chicken mixture down center of tortilla; top with 1 tablespoon cheese. Roll tightly; secure with wooden pick.

Place seam side down on baking sheet. Bake at 400 degrees, 18-20 minutes or until crisp. Remove wooden picks. Serve warm with guacamole and more picante sauce.

To heat tortillas, stack and wrap securely in foil. Place in 350 degree oven about 15 minutes or wrap loosely in plastic wrap. Cook in microwave oven on HIGH about 1/2 to 1 minute.