Source: Southern Living Cooking School

1 (1 1/2 pound) deli-roasted chicken
1/3 cup reduced-fat mayonnaise
1/2 cup chopped fresh basil
2 tablespoons lime juice
1 teaspoon chili-garlic paste*
4 (10-inch) flour tortillas
2 avocados, peeled and sliced
1/2 cup chopped cashews
4 lettuce leaves

Remove bones from chicken and coarsely chop meat. Stir together mayonnaise, basil, lime juice and chili-garlic paste until blended. Stir in chicken.

Place chicken mixture evenly down center of each tortilla. Top evenly with avocado slices, cashews and lettuce. Roll up and wrap individually in plastic wrap. Chill 30 minutes or up to 2 hours.

Makes 4 servings.

* Chili-garlic paste is available in Oriental markets.