Italian Chicken Roll-Ups

Serves 4
3/4 pound boneless, skinless chicken breasts
1/4 cup plus 1 tablespoon Italian dressing
1/2 cup dairy sour cream
1 tablespoon grated Parmesan cheese
1 tablespoon CRISCO Oil
4 (10-inch) flour tortillas, warmed
1 large tomato, chopped (optional)
1/3 cup chopped green onions
3/4 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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