Thanks for inviting me to this blog: I love blogging about food! I made these today, to take to a potluck supper this evening. Every time I’ve made them, people have asked for the recipe. They can easily be made vegetarian by leaving out the chicken, and they still taste great. As well, if you switch to soy-based cheesy-ish replacements, such as Daiya products, then it could be vegan too, and I’m sure just as tasty. It’s the little bit of hot sauce or hot red pepper jelly and the green onions that really give this appetizer flavour.
“Fairest Wheels” from Crazy Plates cookbook, by the Podleski sisters (and they’re a Canadian foodie success story!)
- 1 cup finely chopped cooked chicken
- ½ cup chopped lettuce
- ½ cup shredded reduced-fat sharp cheddar cheese
- 1⁄3; cup chopped green onion
- 1⁄3; cup minced red bell pepper
- 4 ounces light cream cheese , softened
- 2 tablespoons low-fat sour cream
- 1 tablespoon hot red pepper jelly
- 3 (9 inch) flour tortillas
In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.NOTE: I always use 1/4 or 1/5 of the amount of stuff, and then get 4 or 5 rolls.
Spread 1/3 cream cheese mixture over one side of tortilla.
Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
Wrap tortilla roll in plastic wrap.
Repeat with remaining tortillas and filling.
Refrigerate for 2 hours.
Trim off the ends and cut each roll into 8 slices, serve cold. The ends are tasty too, but they fall apart, so not great for the look of the appetizer plate if you’re serving these at a party.–Jackie