Chicken Tortilla Rolls

These are a wonderful change from a sandwich! Plan ahead the mixture needs to chill for about 3 hours before using. Servings are estimated. If desired add in a couple tablespoons fresh chopped cilantro I also like to add in a small minced garlic clove

• Ready In: 3 hrs
• Serves: 32

Ingredients

• 1 (7 ounce) jar  roasted red peppers
• 2  cups  cooked chicken, finely chopped
• 1 (8 ounce) package cream cheese, softened
• 1 (1/2ounce) package  dry  buttermilk ranch salad dressing mix
• 1⁄3 cup  pimento-stuffed green olives, chopped
• 2  green onions, finely chopped (or use 1 small yellow onion)
• 1 (4 ounce) can green chilies, drained and chopped
• 1  pinch cayenne (optional)
•  black pepper
• 8 (6 inch)  flour tortillas

Directions

1. Drain the roasted bell peppers well and then place them between sheets of paper towels pressing to remove any excess moisture; chop them and place in a large bowl.
2. Add in the cooked chicken, softened cream cheese, dry ranch dressing mixture, chopped olives, green onions and chilies; mix well to combine, season with cayenne and black pepper to taste; cover and chill for a minimum of 3 hours.
3. Spoon the mixture evenly over each tortilla and roll up.
4. Slice each roll onto 4 slices (or in halves) secure with toothpicks.
5. Delicious!