NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.
In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.
Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.
Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
Italian Stromboli – perfect for any dinner!
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