Tortilla Pinwheels

 

1 Pckg Goat Cream Cheese

1 can (7 oz) chopped green chilis, drained

1 can (4 oz) chopped ripe olives

4-6 dashes hot pepper sauce

1/2 tsp garlic powder (or 4 fresh garlic gloves, pressed)

8-10 flour tortillas

2 pckgs (2.5 oz) thinly sliced chicken

 

To cream cheese, add green chilis, ripe olives, hot pepper sauce and garlic.  Mix well.  Spread mixture on flour tortillas.  Cover tortilla with approximately 3 slices chicken.  Roll up tightly.  Wrap in plastic wrap and chill in refrigerator at least 2 hours.  When ready to serve, remove plastic wrap and slice in 1-inch pieces.  Serve immediately.  Makes about 60 to 70 pinwheels.