TLC Cooking "Chicken & Vegetable Roll-Ups"

Chicken Vegetable Roll-Ups

Chicken & Vegetable Roll-Ups

YIELD Makes 5 to 6 appetizer servings
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INGREDIENTS

4	ounces reduced-fat cream cheese, softened
2	tablespoons mayonnaise
1	tablespoon Dijon mustard (optional)
1/4	teaspoon black pepper
3	(10- to 12-inch) flour tortillas
1	cup finely chopped cooked chicken
3/4	cup shredded or finely chopped carrot
3/4	cup finely chopped green bell pepper
3	tablespoons chopped green onion

PREPARATION:

Combine cream cheese, mayonnaise, mustard and black pepper in small bowl; stir until well blended.
Spread cream cheese mixture evenly onto each tortilla leaving 1/2-inch border. Divide chicken, carrot, bell pepper and onion evenly over cream cheese leaving 1-1/2-inch border on cream cheese mixture at one end of each tortilla.
Roll up each tortilla jelly-roll fashion. Cut each roll into 1-1/2-inch-thick slices.

Note

For easier slicing and to allow flavors to blend, wrap rolls in plastic wrap and refrigerate for several hours.

This recipe appears in: Roll-Ups & Quesadillas