Wrap tortillas in foil and keep in warm oven until ready to serve. Pound Chicken until about 1/2-inch thick. Drizzle lemon juice on Chicken and sprinkle with salt and pepper. In a large skillet, heat oil. Cut Chicken diagonally into 1/4-inch slices; keep warm. Fill tortillas with shredded lettuce, Chicken, diced avocado and red onion. Drizzle salsa over filling and gently fold in half.
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