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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 32 |
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These are a wonderful change from a sandwich! Plan ahead the mixture needs to chill for about 3 hours before using. Servings are estimated. If desired add in a couple tablespoons fresh chopped cilantro I also like to add in a small minced garlic clove Ingredients:
1 (7 ounce) jar roasted red peppers |
2 cups cooked chicken, finely chopped |
1 (8 ounce) package cream cheese, softened |
1 (1/2 ounce) package dry buttermilk ranch salad dressing mix |
1/3 cup pimento-stuffed green olives, chopped |
2 green onions, finely chopped (or use 1 small yellow onion) |
1 (4 ounce) can green chilies, drained and chopped |
1 pinch cayenne (optional) |
black pepper |
8 (6 inch) flour tortillas |
Directions:
1. Drain the roasted bell peppers well and then place them between sheets of paper towels pressing to remove any excess moisture; chop them and place in a large bowl.
2. Add in the cooked chicken, softened cream cheese, dry ranch dressing mixture, chopped olives, green onions and chilies; mix well to combine, season with cayenne and black pepper to taste; cover and chill for a minimum of 3 hours.
3. Spoon the mixture evenly over each tortilla and roll up.
4. Slice each roll onto 4 slices (or in halves) secure with toothpicks.
5. Delicious!
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