Wednesday, November 30, 2011

Wilma on Wednesday: Chicken Tortilla Rolls

I hope you all had a wonderful Thanksgiving holiday, if you're reading here in the U.S. If not, I do hope you had a lovely day last Thursday while we were all dining on turkey, watching football, and giving thanks (not necessarily in that order).

We celebrated a small feast at a restaurant on Thursday, and then Laura, Thomas and Thomas' dad came down from Tennessee, and we had more fun Saturday and Sunday.

Saturday was definitely all about the college football for us...
Laura, UGA Redcoat Marching Band, 2007

The University of Georgia played their rivals Georgia Tech (and won!!), and with a kickoff at noon, we needed a basement friendly menu, so chili, guacamole, chips and chicken tortilla rollups made the cut. I don't really know the origin of the rollup recipe, but it's in Wilma's cookbook, and true to form, it's a little vague... I've listed in red what I actually used or did.

Chicken Tortilla Rollups

5 cans Swanson or Underwood Chicken spread (I only used 3 4.25 oz cans)
3 pkgs cream cheese (8 oz pkgs. I used 2 regular and 1 1/3 fat)
1 medium jar Pace picante sauce (I used 6-8 oz.)
1 small can chopped green chilis
Finely chopped onions
Chili powder
Garlic salt
10 flour tortillas

Mix chicken spread and cream cheese together. Add picante sauce to make mixture spreadable. Add the green chilis and onions and add seasonings to taste. (I didn't this time, but I think I've added chopped green olives with pimentos in the past, as well.)

Spread on flour tortillas and roll-up. If you spread it on about 3/4 of the tortilla and tightly roll up, it squishes to the edges and makes it slightly less messy. Chill overnight (well-wrapped). Slice and serve.

The plate above shows about 5 of the tortillas, sliced. You can use any size really, but if you use the smaller ones, you'll need more than 10. This is super fast to mix up, and very popular. The chicken spread is a little weird, but mixed with everything else, it makes a very tasty appetizer!

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