1 celery stalk
1 medium onion, finely diced
1 tablespoon salt
1/2 cup butter, softened
2 tablespoons white sugar
1 teaspoon vegetable oil
2 large flour tortillas
2 teaspoons diced fresh parsley
1 cup cooked chicken
Heat oven to 350 degrees F (175 degrees C).
Place celery stalk in skillet and carefully cook and stir over medium heat until tender; about 5 minutes. Try not to burn.
Saute onion and salt in butter or margarine until translucent. Stir in sugar, oil and flour; mix well. Sprinkle with parsley. Top with chicken, one at a time. (Note: This is a messy process.)
Bake at 350 degrees F (175 degrees C) for about 45 to 50 minutes, or until chicken is cooked through.