| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizers, Chicken, Sandwiches | 4 | Servings | |
INGREDIENTS
| 4 | Boned and skinned chicken | |
| breast halves about 1 lb | ||
| 1 | Salt and pepper, to taste | |
| 2 | T | Olive oil |
| 2 | T | Lime juice |
| 1 | Clove garlic, minced | |
| 8 | oz | Port wine cheese, softened |
| 8 | Fat-free flour tortillas | |
| 1/3 | c | Chopped green onions |
| 1/2 | c | Fat-free sour cream |
INSTRUCTIONS
Cut chicken breasts in half lengthwise. Salt and pepper chicken. 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 thouugh (or saute 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 350 degrees for 8 to 10 minutes.) Meanwhile, combine reserve softened cheese and sour cream. Remove roll-ups from foil; cut in half diagonally. Serve with cheese sauce for dipping or salsa. Per serving: 499 Calories; 22g Fat (40% calories from fat); 36g Protein; 39g Carbohydrate; 96mg Cholesterol; 1953mg Sodium Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Sep 15, 1997
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