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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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In Aurora, Colorado, Lisa Hymson serves these tasty handheld sandwiches with salsa on the side for dipping. Or slice them into pinwheels for appetizers, she suggests. Ingredients:
1 package (8 ounces) cream cheese, softened |
2 cans (4 ounces each) chopped green chilies, drained |
1 can (4-1/4 ounces) chopped ripe olives, drained |
1 jar (2 ounces) diced pimientos, drained |
1/4 teaspoon garlic powder |
1/4 teaspoon chili powder |
1/4 teaspoon hot pepper sauce |
8 flour tortillas (8 inches) |
1-1/4 pounds deli smoked chicken |
salsa or picante sauce, optional |
Directions:
1. In a large bowl, beat cream cheese until smooth. Fold in chilies, olives, pimientos, garlic powder, chili powder and pepper sauce.
2. Spread on one side of each tortilla; top with chicken and roll up tightly. Wrap in plastic wrap; refrigerate for at least 1 hour. Serve with salsa if desired. Yield: 8 servings.
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