Southwestern Chicken & Chili Wrap

From one of my all-time FAVORITE cooking shows:
“Mary Craft’s Culinary Creations.”

1 pound chicken
1 tsp Mary’s Secret Seasoning (see recipe below)
2 cups grated sharp cheddar cheese
2 cups black beans (use canned—much easier!)
2 red bell peppers, cut into thin strips
1/2 cup medium chunky salsa
12 flavored 10” flour tortillas (red chili cheese, green spinach, etc)
8 oz cream cheese
1 tsp cumin

1. Spread chicken on baking sheet & sprinkle with secret seasoning.

2. Bake until done at 350 for 20-30 minutes, depending on the size of the chicken pieces. Cool.

3. Chop chicken pieces into small dice, either with a knife of in the food processor.

4. In a large bowl, combine the chicken, cheese & beans.

5. Spread tortillas out on work surface.

6. Stir cumin into softened cream cheese. Spread the cream mixture over the tortillas, making sure to cover the edges, which will seal the wraps.

7. Divide the chicken mixture evenly among the tortillas, spreading it out but not covering the sealing edges. Dot with salsa.

8. Run red pepper strips down the center of the tortilla. Starting at one end, roll tortillas up pinwheel style.

9. Refrigerate at least 4 hours, or up to 24 hours, before serving.

10. At serving time, slice tortilla rolls on the diagonal, approximately 1/3” in diameter for hors d’oeuvre size or thicker for sandwich size.

11. Arrange on platter with diagonal cut end exposed on the outside of the platter.

*** Makes 60 appetizers.

Mary’s Secret Seasoning
4 cloves garlic, minced
1 tsp cayenne
1 tbs paprika
1 tbs dried oregano
1/2 tsp black pepper
1 tsp salt
**combine & store TIGHTLY sealed container
in refrigerator indefinitely.