Southwestern chicken spirals
Recipe by Judy Walton
These are almost as good as the Spinach rolls. They are great to serve with Picante sauce. I didn’t put pine nuts in mine but Aunt Judy did and they were great. 1 (7 oz.) jar roasted red bell peppers. 2 cup chopped cooked chicken 1 (8 oz.) pkg. cream cheese, softened 1 pkg. ranch dressing mix, buttermilk style 1/4 cup chopped ripe olives 1/2 small onion, diced 1 (4.5 oz.) can chopped green chilies, drained 2 Tbsp. chopped fresh cilantro 1/2 tsp. pepper 1/4 cup pine nuts, optional 8 (6”) flour tortillas
1. Drain roasted peppers well, pressing between layers of paper towel; chop. Stir together roasted pepper, chicken and next 7 ingredients. Cover and chill at least 2 hours. 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. Chill 2 hours.
appetizers December 07, 2013 20:43
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