Southwestern Chicken Salad Spirals |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (7-ounce) jar roasted red bell peppers |
2 cups chopped cooked chicken |
1 (8-ounce) package cream cheese, softened |
1 (0.4-ounce) envelope ranch-style buttermilk dressing mix |
1/4 cup chopped ripe olives |
1/2 small onion, diced |
1 (4.5-ounce) can chopped green chiles, drained |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon pepper |
1/4 cup pine nuts (optional) |
8 (6-inch) flour tortillas |
garnish: fresh cilantro |
Directions:
1. Drain roasted peppers well, pressing between layers of paper towels; chop.
2. Stir together roasted peppers, chicken, and next 7 ingredients. Cover and chill at least 2 hours.
3. Stir pine nuts, if desired, into chicken mixture. Spoon evenly over tortillas, and roll up. Cut each roll into 5 slices, securing with wooden picks, if necessary. Garnish, if desired.
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