Bangkok BBQ Chicken Rolls

These rolls are based on those served at the California Pizza Kitchen. They're unlike anything I'd ever tried, and they're good! I might have to bring these back out for football season...

Bangkok Chicken
- 1T olive oil
- 3/4 T soy sauce
- 1/2 T fresh lime juice
- 1/2 T chopped fresh cilantro
- 1/4 t Worcestershire sauce
- 1/4 t honey
- small pinch ground cumin
- small pinch dried red pepper flakes
- 1/2 lb. boneless, skinless chicken breast

Caramelized Onions
- 1 T unsalted butter
- 3/4 small red onion, cut into 1/8'' thick rings
- 1/4 t red wine vinegar
- 3/4 t soy sauce

Horseradish Cream Sauce
- 1/2 c sour cream or yogurt
- 1/4 c bottled creamy-style horseradish
- pinch of salt
- pinch of cayenne

Tortilla Rolls
- 6 - 8'' tortillas
- 2 T butter, at room temperature
- 3 T Horseradish Cream Sauce (see above)
- carmelized onions (see above)
- Bangkok Chicken (see above)
- 1/2 c shredded mozzarella
- 1/4 c smoked gouda
- 6 T good quality sweet and spicy BBQ sauce
- 2 T finely chopped fresh cilantro
- 2 T parmesan
- 1 T chopped parsley (optional)

1. Preheat the oven to broil. Cover two baking sheets with foil.

2. Combine all Bangkok chicken ingredients. Marinate the chicken 5-6 minutes per side.

3. Broil chicken 5-6 minutes/side one of the baking sheets. Set aside.

Mmmm Bangkok chicken

4. Preheat the oven to 500.

5. In a small nonstick skillet, melt the butter over medium-high heat. Add the onions and cook 3-4 minutes, until the onions just begin to brown. Add the vinegar. Reduce the heat to medium-low, stirring frequently to prevent scorching, for 8 minutes. Add the soy sauce and cook 5-8 minutes more, stirring frequently, until onions are brown and tender. Remove from the heat and set aside.

6. Mix all horseradish cream ingredients together. Cover and refrigerate until ready to use.

7. One at a time, brush butter over one side of the tortilla, and place it butter side down on the baking sheet. (Because of the size of the tortillas, sometimes the last couple need to be placed on after they've been rolled up.)

8. Fill the middle of the tortillas with 1/2 T each of the horseradish sauce (you should have some left over),  some of the Bangkok chicken, mozzarella, carmelized onions, gouda, BBQ sauce, and cilantro. Try to divide each of these as evenly among the rolls as possible. When all the ingredients have been placed in the tortilla, roll is up like a burrito. Top with parmesan.

9. Bake the rolls for 5-6 minutes, until the edges begin to brown. Top with parsley.

10. Serve hot with the remaining horseradish as dip. Pairs well with a good cocktail (I chose a Bourbon Sweet Tea). Enjoy!