Ingredients:

24 6-inch tortillas
3 tablespoons margarine
¼ cup flour
1 teaspoon salt
1 cup chicken broth
1 tablespoon parsley
1 tablespoon lemon juice
1 teaspoon onion (grated)
dash paprika
dash ground nutmeg
dash pepper
½ cup cooked chicken (finely diced)
vegetable oil for frying
Guacamole

Wrap tortillas tightly in foil; heat in 350° oven 20 minutes. In saucepan melt 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 vegetable oil 350° for 1 to 2 minutes. Garnish with Guacamole.