Instructions: 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. Lightly brush one side of each tortilla with butter. Turn the tortillas over and evenly distribute the following over a 1 to 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. Bake 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.

This recipe yields 8 rolls.

Yield: 8 rolls

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