California-style Grilled-Chicken Rolls

Ingredients

• 4 (10-inch) flour tortillas
• 1/4 cup mayonnaise
• 4 medium leaves Boston lettuce
• 8 ounces boneless grilled chicken, cut into thin, long strips (about 3 cups)
• 1 small cucumber, seeded, peeled and coarsely shredded
• 2 carrots, peeled and coarsely shredded
• 1 ripe avocado, peeled, pitted and cut into 1/2-inch slices
• 1/4 teaspoon kosher salt
• Freshly ground pepper, to taste

Preparation

1. Lay tortillas on a work surface. Spread with mayonnaise. Arrange lettuce, chicken, cucumber, carrot and avocado in a line off center (do not overstuff). Season with salt and pepper. Roll into snug cylinders. Cut into 1 1/2-inch long rolls and serve. Stick with a toothpick to keep rolls together.