“These are a wonderful change from a sandwich! Plan ahead the mixture needs to chill for about 3 hours before using. Servings are estimated. If desired add in a couple tablespoons fresh chopped cilantro I also like to add in a small minced garlic clove”

Ingredients Nutrition

  • 1 (7 ounce) jar roasted red peppers
  • 2 cups cooked chicken, finely chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1 (1/2 ounce) packagedry buttermilk ranch salad dressing mix
  • 13 cup pimento-stuffed green olives, chopped
  • 2 green onions, finely chopped (or use 1 small yellow onion)
  • 1 (4 ounce) can green chilies, drained and chopped
  • 1 pinch cayenne (optional)
  • black pepper
  • 8 (6 inch) flour tortillas


  1. Drain the roasted bell peppers well and then place them between sheets of paper towels pressing to remove any excess moisture; chop them and place in a large bowl.
  2. Add in the cooked chicken, softened cream cheese, dry ranch dressing mixture, chopped olives, green onions and chilies; mix well to combine, season with cayenne and black pepper to taste; cover and chill for a minimum of 3 hours.
  3. Spoon the mixture evenly over each tortilla and roll up.
  4. Slice each roll onto 4 slices (or in halves) secure with toothpicks.
  5. Delicious!

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