- 1 onion, chopped
- 2 skinless whole chicken legs
- 2 tablespoons unsalted butter
- 1 16-ounce can whole tomatoes
- 1/2 cup water
- 1/2 teaspoon cayenne
- 1 teaspoon cumin
- 3/4 teaspoon salt
- 1 cucumber
- 2 tablespoons fresh lime juice
- 1 avocado
- 4 12-inch flour tortillas
- 2 cups fresh cilantro sprigs
In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5Â minutes, stirring occasionally.
Drain tomatoesÂ & into chicken mixture with water, cayenne & cumin.Â Simmer covered for 1 hour.
Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture.
Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.
Cut 1 inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla. Spread about one fourth chicken mixture across lower fourth of tortilla about 1 inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs.
Top cilantro with 4 or 5 avocado slices and top avocado with about one fourth cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Cut wraps on a slight diagonal into slices and serve chilled or at room temperature.