Southwestern Chicken Salad Spirals - cooking recipe

Ingredients

1 (7 oz.) jar roasted red bell peppers
2 c. chopped cooked chicken
1 (8 oz.) pkg. cream cheese, softened
1 envelope Ranch style buttermilk dressing mix
1/4 c. chopped ripe olives
1/2 small onion, diced
1 (4.5 oz.) can chopped green chiles, drained
2 Tbsp. chopped fresh cilantro
1/2 tsp. pepper
8 (6-inch) flour tortillas

Preparation

Drain roasted peppers well, pressing between layers of paper towel; chop.
Stir together roasted peppers, chicken, and next 7 ingredients.
Cover and chill at least 2 hours.
Spoon evenly over tortillas, and roll up.
Cut each roll into 5 slices, securing with wooden picks, if necessary.
Yield 40 appetizers.