Chicken Cream Cheese Roll Ups
- 2 packages (8 ounces) cream cheese, softened
- ½ cup sour cream
- ½ cup pitted black olives, chopped
- ½ cup white onion, finely chopped
- ¼ cup sweet pickle relish, well-drained
- ¼ cup fresh chives, snipped
- 2 tablespoons capers, rinsed and drained
- Salt and ground white pepper
- 3 cups chicken breast (skin and bones removed), cooked and shredded
- 6 pieces (8 inches each) flour tortillas, warmed
- Fresh arugula leaves, picked and cleaned
- 1-½ cup pecans, toasted and finely chopped
- Beat cream cheese over medium speed until smooth and creamy. Beat in sour cream. Continue beating for 2 more minutes to full combine cream cheese and sour cream. Remove bowl from mixer.
- Toss together olives, onions, pickle relish, chives and capers. Mix into cream cheese mixture and season with salt and white pepper. Divide mixture into three equal portions. Set aside 1/3 of the cream cheese mixture. Add shredded chicken breast into the remaining 2/3 of the cream cheese mixture.
- Place a tortilla onto a work surface or plate. Spread with 1/6 of the reserved cream cheese mixture. Top with a few pieces arugula to create a bed. Spread with 1/6 of the chicken-cream cheese mixture and sprinkle with ¼ cup chopped pecans. Roll up tortilla, jellyroll-style and arrange on a microwave-resistant dish. Repeat with remaining tortilla and filling.
- Microwave roll ups on high for 1 to 2 minutes or until heated through. Serve hot or warm.
- You can also use whole wheat bread slices as base for roll ups. Trim the crust and flatten with a rolling pin. Brush one side with melted butter and follow the rest of the steps, except for microwaving. Bake in a 350°F oven for 12 to 15 minutes or until golden brown.
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