Southwestern Chicken Spirals |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe can be used for a meal or for an appetizer. I don't like cilantro so I always sub an equal amount of chopped fresh parsley. Plan ahead as the filling needs to chill for 2 hours. Ingredients:
1 (7 ounce) jar roasted red peppers |
2 cups chopped cooked chicken |
1 (8 ounce) package cream cheese, softened |
1 (1 ounce) envelope buttermilk ranch salad dressing mix |
1/4 cup chopped ripe olives |
1/2 small onion, diced |
1 (4 1/2 ounce) can chopped green chilies, drained |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon black pepper |
1/4 cup pine nuts (optional) |
48 inches flour tortillas |
Directions:
1. Drain roasted red peppers very well, pressing between paper towels to remove all excess moisture and chop.
2. In a large bowl, stir together chopped roasted peppers, chicken, cream cheese, dressing mix, olives, onion, chilies, cilantro, and pepper.
3. Cover and chill at least 2 hours.
4. Stir pine nuts, if desired, into chicken mixture and spoon evenly over tortillas, spread and roll up.
5. Serve whole, cut in half, or sliced in smaller pieces for appetizers.
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