4 oz. block of cream cheese, softened

½ cup finely chopped cooked chicken

½ cup grated Monterey Jack cheese

2 tbsp. finely chopped green pepper

2 tbsp. finely chopped red pepper

2 tsp. chopped fresh parsley (or 1/2 tsp. flakes)

1 tsp. chili powder

1/8 tsp. salt

2 flour tortillas (9 inch diameter)

 

Combine first 8 ingredients in medium bowl. Makes about 2 cups filling.  Spread filling evenly on 1 tortilla, almost to edge. Roll up tightly, jelly roll-style. Repeat with remaining filling and tortilla. Wrap rolls with plastic wrap. Chill for 2 hours. Discard plastic wrap. Trim about 1/2 inch from both ends of each roll. Cut each roll into 1/2 inch slices.  BAKED SPECKLED SPIRALS: Arrange slices, cut-side down, on greased baking sheet. Lightly brush top of each with cooking oil. Bake in 350ºF oven for 10 to 12 minutes until edges are golden.