12 chicken breast tenders
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. ground red pepper
2 Tbsp. vegetable oil, divided
6 corn tortillas
1 small avocado, peeled and cut lengthwise into 12 strips
salsa
1 1/2 c. shredded iceberg lettuce

Preheat grill to medium heat. In small dish, combine cumin, salt and red pepper. Wash hands. Rub spices and 1 tablespoon oil onto chicken. Wash hands.

Place chicken on grill. Grill, turning once, 5 to 6 minutes or until internal juices of chicken. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170°.)

Just before chicken is done, brush both sides of tortillas with remaining 1 tablespoon oil. Grill just until softened, about 15 seconds per side. Fill center of each tortilla with 2 chicken tenders, 2 slices avocado, 1 tablespoon salsa and 1/4 cup lettuce. Fold tortilla over; serve with extra salsa, if desired. Refrigerate leftovers.