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Chicken Guacaritos a la Skippy
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 4.3
Chicken Guacaritos a la Skippy

1 roast chicken (your favorite recipe or ready-cooked)
Tortillas, preferably whole wheat
Creamy peanut butter (not necessarily Skippy)
Canned refried beans
Avocado, mashed with salt and lemon juice
Sliced red onions
Mild or medium spicy salsa (preferably fresh)

Cut or pull the chicken meat (plus any nice, dark skin) off the bone, and shred or chop coarsely. Spread tortillas with peanut butter, then refried beans; top with chicken and remaining ingredients, and roll 'em up. Warm the guacaritos in the oven or nukebox just before serving.

Cross References:
Black Tie Warm Pasta Salad
Ham 'n Cheese Monster Melt

Original Source:
Rules for When Wine Rules

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