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SOUTHWESTERN CHICKEN SALAD SPIRALS




Source of Recipe


Southern Living Magazine March 2002






Recipe Introduction


Makes 40 appetizers
STIR pine nuts, if desired, into chicken mixture. Spoon evenly over tortillas, and roll up. Cut each roll into 5 slices, securing with wooden picks, if necessary. Garnish, if desired. Prep: 15 min., Chill: 2 hrs.





List of Ingredients



• 1 (7-ounce) jar roasted red bell peppers
  
• 2 cups chopped cooked chicken
  
• 1 (8-ounce) package cream cheese, softened
  
• 1 (0.4-ounce) envelope Ranch-style buttermilk dressing mix
  
• 1/4 cup chopped ripe olives
  
• 1/2 small onion, diced
  
• 1 (4.5-ounce) can chopped green chiles, drained
  
• 2 tablespoons chopped fresh cilantro
  
• 1/2 teaspoon pepper
  
• 1/4 cup pine nuts (optional)
  
• 8 (6-inch) flour tortillas
  
• Garnish: fresh cilantro
  






Instructions



1. DRAIN roasted peppers well, pressing between layers of paper towels; chop.
   
2. STIR together roasted peppers, chicken, and next 7 ingredients. Cover and chill at least 2 hours.
   
3. STIR pine nuts, if desired, into chicken mixture. Spoon evenly over tortillas, and roll up. Cut each roll into 5 slices, securing with wooden picks, if necessary.
   
4. Garnish, if desired.
   
5. Chill: 2 hrs.