| 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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