Ingredients
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1 stalk celery, diced
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6 baby carrots, shredded
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1/4 cup red pepper, diced
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1/4 cup yellow pepper, diced
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1/4 cup green pepper, diced
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5 cherry tomatoes, diced
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1 small jalapeno, seeded and diced
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1 cup cheddar cheese, shredded
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1/3 cup salsa
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8 ounces cream cheese (low fat is fine)
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1 (5 ounce) can cooked chicken, well drained
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1 teaspoon Dijon mustard
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1/2 teaspoon oregano
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1 teaspoon garlic pepper seasoning
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6 flour tortillas
Instructions
- Finely dice all veggies.
- Stir in grated cheese and salsa.
- Beat in cream cheese.
- Stir in well drained chicken and spices.
- Spread on 6 flour tortillas taking care to spread evenly and to the edges. Roll tightly. Note: The rolls can be prepared ahead by tightly wrapping the individual rolls in plastic wrap at this point.
- Chill until ready to serve.
- Slice before serving. Cut each roll into 1 inch slices carefully to preserve the round shape.