Southwestern Chicken Salad Wraps

• 1 jar (7-oz.) roasted red bell peppers
• 2 c. chopped cooked chicken
• 1 pkg. (8-oz.) cream cheese, softened
• 1 envelope (0.4-oz.) Ranch-style Buttermilk dressing mix
• 1/4 c. chopped ripe olives
• 1/2 small onion, finely chopped
• 1 can (4.5-oz.) chopped green chiles, drained
• 2 Tbsp. chopped fresh cilantro
• 1/2 tsp. pepper
• 1/4 c. pine nuts (optional)
• 8 (6-inch) flour tortillas

1. Drain roasted peppers well, pressing between layers of paper towels; chop.
2. Stir together roasted peppers, chicken, and next 7 ingredients.
3. Cover and chill at least 2 hours.
4. Stir pine nuts, if desired, in chicken mixture.
5. Spoon evenly over tortillas, and roll up.
6. These can be eaten as sandwiches, or each roll can be cut into 5 slices and served as appetizers.

red bell peppers, chicken, cream cheese, buttermilk, chopped ripe olives, onion, green chiles, fresh cilantro, pepper, pine nuts, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4945 (may not work)