Fried Pies & Fireflies Signature Southwest Chicken Salad Twirls

Thought I'd take the time this morning to share a most 

delicious recipe we created over the Christmas holidays.  

It would be great to serve at your 

New Year's Eve party tonight!  :)   

We love Chicken Salad, but wanted a twist on our 

original one we serve sandwich style.  

This turned out to be our most favorite recipe this season!  

Of course, some of the pictures are out in 

"No-man's cyberland" somewhere...

sheesh...

One day I may just get it all together...

maybe...

But, most of the important ones are here...we hope you enjoy!

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Fried Pies & Fireflies Signature 

Southwest Chicken Salad Twirls

2 - 8 oz. packages cream cheese, softened

1 1/3 cup shredded Mexican blend cheese

3 cloves of garlic

1 1/2 TBSP chili powder

1 tsp cumin

1/2 tsp Cayenne pepper to taste

Salt to taste

1 lb chicken breast, roasted and shredded

1/2 bunch cilantro, chopped

4 green onions, chopped

1 pkg Sun-dried Tomato Flat-out Wraps

Mix cheeses together until well blended.

Add all remaining ingredients and mix well.

Cover and refrigerate for at least one hour.

Place one heaping spoonful onto tortilla.

Spread to edges using a metal spatula.

Roll, wrap and refrigerate about 30 minutes or so.  

Cut into slices and serve.

My boys really loved it topped with chopped Jalapeno.  

Apparently, the "putting it all together pictures" 

are the missing ones...so picture this..

We placed our chicken breasts in a roasting pan, 

seasoned it with salt and pepper, covered it,  

and roasted it at 425 degrees about 1 hour until done.  

We wanted our chicken finely chopped, 

so we used our food processor to shred it.   

Set it aside to cool a bit.  

Take those wonderful packages of cream cheese and the shredded cheese and mix it together with your mixer until blended.  

Add the spices, garlic, cilantro, green onions 

and chicken and blend until creamy.  

Put in in a container and refrigerate about 1 hour.  

Ok, here's the pictures that made it!

Take the container out of the refrigerator 

and get that lovely Flat-out Bread ready...

Spread a good but thin amount to the edges of the wrap...

Roll up...

We then wrapped them and refrigerated them again 

about 30 minutes or so...

This makes them a little easier to slice...

Important Note:  

Those raggedy end pieces that aren't so pretty...

YOU can eat them!  

Yes, YOU!

while you are cutting the rest of the roll

 into the pretty slices to display!  

Life is good! 

This is a weird, sideways picture of them...I don't know why...

Ahhh....the finished platter...isn't it pretty?  :)

My boys enjoyed them topped with Jalapenos...it was delicious!