Cold Chicken Burritos
6 flour tortillas
8 ounces cream cheese, softened
1 can (4 ounces) diced green chilies, drained
6 green onions, chopped, with a few inches of green
1 medium tomato, chopped
1/4 cup chopped fresh cilantro
1 can (approx. 3 ounces) sliced ripe olives
2 cups cooked and shredded chicken
shredded lettuce, about 8 large leaves
1 cup shredded Monterey Jack cheese
1/4 cup chopped pecans
Recipe Directions
Spread tortillas evenly with softened cream cheese. Layer remaining ingredients (freshly made salsa could be used in place of tomato, onion, and cilantro) on cream cheese layer in order given. Fold tortilla to parially enclose ingredients, tuck in ends and complete wrapping, pressing as you roll to keep compact. Wrap tightly in plastic wrap and chill for 3 to 4 hours.
Makes 6 burritos