Prep Time: 30 mins
Total Time: 2 ½ hrs.
Serves: 24

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 peppers
4 oz. light cream cheese, softened
2 tablespoons low-fat sour cream
1 tablespoon Grandma Hoerner’s Red Pepper Jelly
3 (9 inch) flour tortillas

Combine chicken, lettuce, cheddar cheese, green onions and red pepper, set aside.

Beat together cream cheese, sour cream and red pepper jelly.

Spread 1/3 cream cheese mixture over one side of tortilla.

Sprinkle with 1/3 chicken mixture, leaving ½ 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.