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Barbecue Chicken Rolls
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Categories: Appetizers, California Cuisine, Chicken, Favorites, Restaurant Recipes
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Total Time: 55 min.

There are so many ingredients and steps in this California Pizza Kitchen inspired recipe, but that's how you get an amazing flavor, the BBQ sauce, horseradish, sweet ingredients, spicy ingredients, and cheeses all meld together.

1 tablespoon olive oil
3/4 teaspoon soy sauce
1/2 tablespoon fresh lime juice
1 1/4 tablespoons fresh cilantro - chopped
1/4 teaspoon honey
1/4 teaspoon Worcestershire sauce
1 pinch cumin
1 pinch red pepper flakes
4 ounces chicken breast
1 tablespoon butter
1/2 large red onion - cut into rings
1/2 tablespoon brown sugar
1/2 cup sour cream
2 tablespoons horseradish sauce
salt and pepper - to taste
6 flour tortillas - 8 inch
1/2 cup butter - softened
3 tablespoons horseradish cream sauce
1/2 cup mozzarella cheese - shredded
1/4 cup Gouda cheese - shredded
6 tablespoons barbecue sauce
2 tablespoons fresh cilantro - coarsely chopped
2 tablespoons Parmesan cheese - grated

For the Chicken

Preheat broiler. In a small bowl, stir together olive oil, soy sauce, lime juice, cilantro, honey, Worcestershire sauce, cumin, and red pepper flakes. Marinate chicken breast in mixture at room temperature for 10 minutes. Broil chicken until cooked through (8 minutes). Cut into 1/2 inch cubes. Set aside or refrigerate.

For the Onions

In a small frying pan, melt butter over medium high heat. Add onion; sprinkle with brown sugar. Stir. Reduce heat to low. Allow onions to wilt thoroughly and turn light brown (about 20 minutes).

For the Horseradish Cream Sauce

In a small bowl, mix sour cream, horseradish sauce, and salt and pepper. Set aside or refrigerate.

For the Spring Rolls

Preheat the oven to 500 degrees F. Lightly brush one side of each tortilla with butter.

Turn the tortillas over and evenly distribute the following over a 1-2 inch strip just below the center of the tortilla : horseradish cream sauce, mozzarella, chicken, onions, Gouda, barbecue sauce, and cilantro.

Roll each tortilla tightly jelly roll style. Place seam side down on baking sheet. Sprinkle with Parmesan. Baked until slightly browned and heated through (5 minutes). Remove from oven and cut diagonally in 3 pieces. Serve with remaining horseradish cream and/ or your favorite salsa.

Calories: 441 Calories From Fat: 67%
Protein: 12g Carbohydrate: 26g
Cholesterol: 82mg Sodium: 660mg

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