Ingredients:
1 (7 ounce) jars roasted red peppers
2 cups cooked chicken, finely chopped
1 (8 ounce) packages cream cheese, softened
1 (1/2 ounce) 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) cans green chilies, drained and chopped
1 pinch cayenne (optional)
black pepper
8 (6 inch) flour tortillas
Directions:
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.
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.
Spoon the mixture evenly over each tortilla and roll up.
Slice each roll onto 4 slices (or in halves) secure with toothpicks.
Delicious!
Servings: 32
Time preparation: 180 min.
Time total: 180 min.