Chicken and Vegetable Spirals

• 12 cup goat cheese, softened
• 3 tablespoons chipotle barbecue sauce
• 1 teaspoon ground cumin
• 2 garlic cloves, finely minced
• 1 carrot, shredded, about 1/2 cup
• 2 green onions, thinly sliced
• 1 12 cups shredded cooked chicken
• 12 cup smoked mozzarella cheese, shredded
• 12 cup monterey jack cheese, shredded
• 12 cup fresh cilantro, chopped
• 4 (19 inch) whole wheat tortillas or 4 (19 inch) flour tortillas
• 1 sweet red pepper, cut into 16 thin strips, about 1/4 inch thick

1. In a bowl, combine goat cheese BBQ sauce, cumin garlic, carrot, and onion.
2. Stir in chicken, mozzarella and Monterey Jack cheese and cilantro; combine thoroughly.
3. Spread evenly over wraps, leaving 1-inch border.
4. place 2 strips of red pepper in a row, 1 1l2 inches from bottom edge of tortilla; repeat with another row above total of 4 red pepper strips per tortilla.
5. Starting from bottom, roll up each tortilla tightly.
6. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or for up to 24 hours.
7. To serve, remove plastic wrap.
8. Trim ends, Slice each roll into 1/2 inch thick slices.
9. Bake on parchment paper-lined baking sheet in a 350F oven for 10-15 minutes or until cheeses start to bubble.
10. Let stand for 3 minutes before serving.

goat cheese, barbecue sauce, ground cumin, garlic, carrot, green onions, chicken, mozzarella cheese, cheese, fresh cilantro, whole wheat tortillas, sweet red pepper

Taken from www.food.com/recipe/chicken-and-vegetable-spirals-345020 (may not work)