Ingredients
1 package (8 ounces) cream cheese, softened2 cans (4 ounces each) chopped green chilies, drained1 can (4-1/4 ounces) chopped ripe olives, drained1 jar (2 ounces) diced pimientos, drained1/4 teaspoon garlic powder1/4 teaspoon chili powder1/4 teaspoon hot pepper sauce8 flour tortillas (8 inches)1-1/4 pounds deli smoked chickenSalsa or picante sauce, optional
Preparation
In a large bowl, beat cream cheese until smooth. Fold in chilies, olives, pimientos, garlic powder, chili powder and pepper sauce.
Spread on one side of each tortilla; top with chicken and roll up tightly. Wrap in plastic; refrigerate for at least 1 hour. Serve with salsa if desired.
