1 (21-oz.) can apple fruit filling
6 (8-inch) flour tortillas
1 tsp. ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, place seam side down in a lightly buttered 2 qt. baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, simmer, stirring constantly for 3 minutes. Pour over enchiladas; let stand 30 minutes. Bake at 350° for 20 minutes. Makes 4-6 servings. Serve with a scoop of Carmel flavored ice cream or a small dollop of whipped cream.

Thai Chicken Roll-Ups
These travel well; whether it be a picnic or tailgating party, this recipe is a keeper! May be assembled ahead of time and chilled until ready to serve.

2 Tbls. lime juice
2 Tbls. light mayonnaise
1 Tbls. peanut butter
1/2 tsp. ground ginger
1/8 tsp. ground red pepper
1 garlic clove, crushed
4 (10-inch) flour tortillas
1/2 cup chopped fresh basil
4 large napa (Chinese) cabbage leaves
6 oz. thinly sliced deli-roasted chicken or turkey breast
1 cup red bell pepper strips

Combine first 6 ingredients in a bowl; stir well with a whisk. Spread each tortilla with one tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, one cabbage leaf, 1/4 of chicken and 1/4 cup bell pepper and roll up. Wrap in plastic wrap; chill. Makes 4 servings.

Sauce:
1 oz. sundried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 tsp. olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5 oz.) cans diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 Tbls. chopped fresh basil
1 Tbls. balsamic vinegar
1/4 tsp. black pepper
2 garlic cloves, minced

Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 tsp. freshly ground black pepper
4 (4-oz.) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 Tbls. olive oil
Cooking spray
1 cup (4 oz.) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 oz. uncooked pasta)

To prepare tomato sauce, combine sundried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sundried tomatoes, bell pepper and onion; saut? 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 tsp. black pepper and garlic.

Preheat oven to 350°. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan and 1/4 tsp. black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture.

Heat 1 Tbls. oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.