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FLAUTAS DE POLLO ( Rolled tortilla with chicken filling) Mexico
serves 4-6

24 6-inch tortillas
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1 cup chicken broth
1 tablespoon snipped parsley
1 tablespoon lemon juice
1 teaspoon grated onion
1/8 teaspoon paprika
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 1/2 cups finely diced cooked chicken
fat for deep-fat frying
Guacamole

Wrap tortillas tightly in foil. Heat in 350 deg oven for 20 minutes.
In Saucepan melt butter or margarine, blend in flour and salt. Add
chicken broth. Cook and stir till mixture thickens. Add parsley,
lemon juice, onion, paprika, nutmeg, and pepper. Stir in chicken.
Cool slightly. Place about 1 tablespoon chicken mixture on each
tortilla. Roll up very tightly, securing with wooden picks. Fry in
deep hot fat (350 deg) for 1-2 minutes. Garnish with Guacamole.

Note: In a pinch, Pita bread cut in half, serves well. Roll it up,
brush with butter and toast in oven till edges brown.

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