Southwestern Chicken Salad Spirals

Recipe from

Southern Living


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


Drain roasted peppers well, pressing between layers of paper towels; chop.

Stir together roasted peppers, 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. Garnish, if desired.


Jenni Dise, Phoenix, Arizona,

March 2002
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