Italian Chicken Roll-Ups
Serves 4
3/4 pound boneless, skinless chicken breasts
4/4 cup plus 1 tablespoon Italian dressing
5/2 cup dairy sour cream 1 tablespoon grated Parmesan cheese
1 tablespoon CRISCO Oil 4 (10-inch) flour tortillas,
warmed 1 large tomato, chopped (optional)
6/3 cup chopped green onions
7/4 cup (3 ounces) shredded Cheddar Cheese
Rinse chicken; pat dry. Cut crosswise into 1-inch slices.
Place in bowl. Pour 1/4 cup Italian dressing over chicken.
Toss to coat. Let stand 5 minutes or longer. Drain.
Combine sour cream, remaining 1 tablespoon Italian
dressing and Parmesan cheese. Refrigerate. Heat oil in
medium skillet on medium-high heat. Add chicken. Cook for
5 to 10 minutes, stirring occasionally, or until no longer
pink in center. Cool. Shred. Combine chicken and sour
cream mixture. Spoon onto warm tortillas. Top with chopped
tomato, if desired, green onions and cheese. Fold or roll-
up tortillas and serve.
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