Southwestern Chicken Spirals

Lvs2Cook's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 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
• ¼ cup chopped ripe olives
• ½ small onion , diced
• 1 (4 ½ ounce) can chopped green chilies , drained
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon black pepper
• ¼ 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.