8 wheat flour or whole wheat flour tortillas
4 chicken breasts -- boneless skinless
1 tablespoon olive or vegetable oil
2 tablespoon lime juice
1 medium clo garlic -- minced
1 8 ounce pa port wine or sharp Cheddar cold-pack -- softened
cheese
1/3 cup green onions -- chopped
1/2 cup sour cream
Salt and pepper -- to taste
Instructions:
Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil,
lime juice and garlic; marinate chicken 30 minutes or longer. Remove
from marinade. Grill or barbecue chicken 10 to 12 minutes, turning
once, until chicken is just cooked through (or sauté in nonstick skillet
10 to 12 minutes). Divide cheese in half; reserve one half. To make
each roll-up, spread 1 tablespoon cheese on lower third of tortilla.
Lay 1 chicken strip across; sprinkle with a little green onion. Fold
in sides of tortillas; roll up tightly. Wrap in foil (can be made
ahead and refrigerated). To serve, warm on grill or barbecue for 8
to 10 minutes. (Or warm in oven at 350F for 8 to 10 minutes.) Meanwhile,
combine reserved softened cheese and sour cream. Remove from foil;
cut in half diagonally. Serve with cheese sauce for dipping.
