Mexi Olive-Chicken Roll-Ups |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Makes a great snack or lunch, thinly sliced turkey breast may be used in place of the smoked chicken slices - the rolls must be wrapped and refrigerated for at least 1 hour or more before slicing or you may make them up to a day ahead -adjust the Tabasco sauce to suit heat level or use cayenne pepper, all other amounts may be adjusted to taste, if desired serve the roll-ups with salsa or picante sauce for dipping. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 tablespoons mayonnaise |
1 (4 ounce) can olives, well drained and finely chopped (use green or black or half of each) |
2 (4 ounce) cans chopped green chilies, drained |
1 (2 ounce) jar diced pimentos |
1 teaspoon fresh garlic, minced (or 1/4 to 1/2 teaspoon garlic powder) |
1/4-1/2 teaspoon chili powder (or to taste) |
tabasco sauce (to taste) |
seasoning salt (optional and to taste) |
8 large thin lettuce leaves (optional) |
16 slices deli smoked chicken, thinly sliced (can use more or less) |
8 (8 inch) flour tortillas |
salsa (optional, use for dipping) or picante sauce (optional, use for dipping) |
Directions:
1. In a large bowl beat the cream cheese with mayonnaise until smooth; add in chopped olives, green chilies, pimentos, garlic, chili powder and Tabasco; mix to combine well.
2. Season with seasoned salt to taste if desired.
3. Divide the cream cheese mixture into 8 even portions on a plate.
4. TO ASSEMBLE; spread 1 portion of the cream cheese mixture onto one side of each tortilla.
5. Place a thin lettuce leaf on top, then top with 2 slices smoked deli chicken.
6. Roll up each roll as tightly as possible.
7. Wrap each roll in plastic wrap and refrigerate for at least 1 hour or more.
8. Unwrap then slice each roll in half.
9. Serve the roll-ups with salsa or picante sauce.
|
|