Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    wheat flour or whole wheat flour tortillas
   4                    chicken breasts -- boneless skinless
   1      tablespoon    olive or vegetable oil
   2      tablespoons   lime juice
   1      medium clove  garlic -- minced
   1      8 ounce pack  port wine or sharp Cheddar cold-pack -- softened
                        cheese
     1/3  cup           green onions -- chopped
     1/2  cup           sour cream
                        Salt and pepper -- to taste

Preparation:

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 sauté 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 350F for 8 to 10 minutes.) Meanwhile, combine reserved softened cheese and sour cream. Remove from foil; cut in half diagonally. Serve with cheese sauce for dipping.