Tortilla Pinwheels

 

1 (8 oz) package cream cheese, softened

2 (4 oz) cans chopped green chiles, drained

1 (4 ½ oz) can chopped ripe olives, drained

½ teaspoon garlic powder

¼ teaspoon hot sauce

6 (8 inch) flour tortillas

2 (2 ½ oz) packages thinly sliced chicken

 

Combine cream cheese, green chiles, olives, garlic powder, and hot sauce in a small bowl, stirring well.

 

Spread ¼ cup cream cheese mixture over each tortilla.  Arrange 3 slices of chicken over cream cheese mixture on each tortilla.  Roll up tortillas, jellyroll fashion.  Wrap tightly in plastic wrap and chill at least 2 hours.

 

To serve, slice chilled tortilla rolls into 1 inch rounds.

 

Makes 3 dozen

 

 

 

 

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