What You’ll Need:
1 (7-ounce) jar roasted red bell peppers
2 cups chopped cooked chicken
1 (8-ounce) package cream cheese, softened
1 (0.4-ounce) package Ranch-style buttermilk dressing mix
1/4 cup chopped ripe olives
1/2 small onion, diced
1 (4.5-ounce) can chopped green chilies, drained
2 tablespoons chopped fresh cilantro
1/2 teaspoon black pepper
8 (6-inch) flour tortillas
What To Do:
Drain roasted peppers well, pressing between layers of paper towels; chop peppers.
Stir together roasted peppers, chicken, and next 7 ingredients. Cover and chill at least 2 hours.
Spread mixture evenly over tortillas, and roll up. Cut each roll into 5 slices, securing with wooden toothpicks, if necessary.
