Grilled Chicken Roll-ups - Tex-mex Recipe (Starter)

8 wheat flour or whole wheat flour tortillas (about 8 inches)
4 boneless, skinless chicken breasts (about 1 pound)
2 tablespoons of olive or vegetable oil
2 tablespoons lime juice
1 medium clove garlic, minced
1 packet of sharp Cheddar, softened
1/3 cup chopped green onions
1/2 cup sour cream
salt and pepper to taste
Recipe Method
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 saute in non-stick 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 F for 8 to 10 minutes.) Meanwhile, combine softened cheese and sour cream. Remove from foil; cut in half diagonally
Serve with cheese sauce for dipping
Serves 6

Per serving: 173 calories, 10g protein, 13g carbohydrates, 8g total fat, 1g dietary fibre