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1
[CHICKEN: prepare in advance, if desired].
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2
Preheat broiler. In a small bowl, stir together olive oil, soy sauce, lime juice, cilantro, honey, Worcestershire sauce, cumin, and red pepper flakes.
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3
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.
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4
[ONIONS: prepare in advance, if desired].
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5
In a small frying pan, melt butter over medium high heat.
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6
Add onion; sprinkle with brown sugar. Stir. Reduce heat to low. Allow onions to wilt thoroughly and turn light brown (about 20 minutes).
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7
[HORSERADISH CREAM SAUCE: prepare in advance if desired].
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8
In a small bowl, mix sour cream, horseradish sauce, and salt and pepper. Set aside or refrigerate.
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9
[SPRING ROLLS: Final step].
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10
Preheat the oven to 500 degrees. Lightly brush one side of each tortilla with butter.
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11
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.
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12
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).
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13
Remove from oven and cut diagonally in 3 pieces. Serve with remaining horseradish cream and/or your favorite salsa.
