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Southwestern Chicken Salad Spirals

Yield Makes 40 appetizers


  • 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

How to Make It

  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. Garnish, if desired.