12 oz. chicken breasts, skinless and boneless
1 1/2 lg. limes
1/2 tsp. minced garlic in oil
Freshly ground black pepper to taste
1 med.-lg. ripe avocado
1 to 2 Serrano chiles, depending on degree of hotness desired
3 oz. whole red onion or 1 c. sliced (ready cut)
8 oz. whole red bell pepper or 7 oz. sliced (ready cut) (1 1/2 c.)
1/2 bunch cilantro
2 tbsp. olive oil
5 or 6 (7 inch) flour tortillas

Heat oven or toaster oven to 350 degrees. Wash and dry chicken breasts and sprinkle on both sides with juice of 1/2 lime, garlic and black pepper.

Pit, peel and coarsely mash avocado into serving bowl. Sprinkle juice of 1 lime over avocado. Stem, seed and mince chiles in food processor. Coarsely chop onion in food processor; drain. Add to avocado.

Coarsely chop red pepper in food processor and add to avocado. Wash, dry and chop cilantro by hand; add to avocado. Cut chicken breasts in half and brown in hot oil in skillet on both sides, 10 to 15 minutes in total. Wrap tortillas in aluminum foil and steam for 10 minutes in oven (see note).

When chicken is ready, cut into strips. Spread avocado mixture generously over one side of tortilla and top with strips of chicken. Roll up tortilla. Repeat process for the other tortillas and serve. Serves 2.

Note: Another method for warming tortillas is to heat a heavy, ungreased skillet or griddle, and heat the tortillas for 10 to 15 seconds on each side. The better quality tortillas will puff slightly. This method gives tortillas a more toasted taste then the oven-steaming method, but it takes a bit longer.