Total Time
20mins
Prep 20 mins
Cook 0 mins

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 Nutrition

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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