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Ingredients
6 large flour tortillas (10-inch/25 cm)
1/2 cup soft, spreadable plain cream cheese
1/2 cup prepared sun-dried tomato pesto
1/3 cup finely chopped black olives
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Instructions
Spread cream cheese evenly over each tortilla, spreading to edges. Shred chicken if chunk form. Leaving 1/2-inch border, top with sun-dried tomato pesto, chicken, olives, basil and parsley; roll up tightly. Refrigerate rolls for 15 minutes. Slice into 1/2-inch pieces.
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