Chicken Chimichangas

2 cups cooked chicken-shredded
1/4 cup chopped onion
1/2 tsp garlic powder
1/2 tsp chili powder
8 flour tortillas
shredded cheese
oil
lettuce
guacamole dip
sour cream
salsa

Combine chicken, onions, garlic powder and chili powder and stir until mixed. Spoon mixture in center of large tortilla and sprinkle with cheese. Fold in ends and roll. Pour oil 1 inch deep in large skillet and heat to 375 degrees or until a cube of bread with turn brown in 40 seconds. Carefully place filled tortillas in oil. Fry until golden brown and crisp. Turn with tongs and fry other side. Drain on paper towels. Serve on shredded lettuce. Top with guacamole, sour cream, and salsa.

**For a healthier version arrange on a baking stone and bake at 350 degrees for 20 minutes.

Guacamole:
2 large ripe avocados
1 Tablespoon lemon juice
1/3 cup salsa

Cut avocado in half and remove pit. Carefully peel off skin. Mash with a fork. Add lemon juice and salsa and stir with a fork until smooth.