24 (6 inch) tortillas
3 tbsp. butter
1/4 c. all purpose flour
1 tsp. salt
1 c. chicken broth
1 tbsp. snipped parsley
1 tbsp. lemon juice
1 tsp. grated onion
Dash paprika and ground nutmeg
Dash of pepper
1 1/2 c. finely diced cooked chicken
Fat for deep frying

Melt butter, blend in flour and salt. Add chicken broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg and pepper. Stir in chicken, cool slightly. Place about 1 tablespoon of mixture in each tortilla. Roll up very tightly, securing with picks. Fry in deep hot fat for 1 to 2 minutes. Garnish with guacamole.