Olive Chicken Roll-Ups

The Record’s “Recipe of the Week”:
Olive Chicken Roll-ups by Sandy Garoutte

8 oz. cream cheese, softened
4 oz. green chilies, drained and chopped
2-1/4 oz. ripe olives, chopped
2 oz. pimientos, drained and diced
1/4 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. hot pepper sauce
Six 8-inch flour tortillas
12 oz. deli chicken, shaved

In a mixing bowl, beat the cream cheese until smooth. Fold in the chilies, olives, pimientos, garlic powder, chili powder, and pepper sauce. Spread the mixture on one side of each tortilla; top with the chicken and roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 to 2 hours. Serve with salsa, if desired.