1/4 peeled onion 1 medium tomato, quartered 1/2 ripe avocado, peeled and seed removed 1/2 tablespoon lemon or lime juice 2 drops hot pepper sauce salt and freshly ground black pepper, to taste 2 flour tortillas (8 inch size) 2 tablespoons pine nuts 6 ounces roasted boneless skinless chicken breast, cut into strips about 2 inches long and 1/4-inch wide
Chop fresh onion in a food processor. Add tomato, avocado, lemon juice, hot pepper sauce, salt, and pepper. Process to coarsely chop, leaving chunks of avocado.
Spread mixture on the tortillas and sprinkle pine nuts and chicken pieces of top. Roll up each tortilla, cut in half, and serve.