I made these Chicken & Roasted Pepper Wraps Recipe for a party and they were a hit. Super tasty and easy to make ahead of time.
Combine softened cream cheese and Caesar dressing.
Spread 1/4 of the cream cheese mixture onto two tortillas. Place two tortillas on a cutting board, partially overlapping as shown. The cream cheese on the bottom tortilla will help keep them together.
Place the chicken and red pepper in two separate strips as shown.
Add the spinach
Roll it up as shown... You are rolling from the short end towards the combined tortillas. When you get to the middle, just be careful to keep it connected. Rolling tightly helps.
Another visual of rolling the wrap...
Wrap in plastic wrap and refrigerate for at least 1 hour.
Slice and serve.
Works great when served with roasted vegetables.
Preheat oven to 475 degrees.
Wash & dry the peppers. Cut peppers in half, removing the seeds and white veins.
Line a baking pan with tin foil, then drizzle tin foil with olive oil, spreading it evenly. Lay peppers down shiny side up. Drizzle peppers evenly with olive oil. Sprinkle with salt, if desired.
Place in oven and roast for about 15 minutes, or until peppers start to brown.
I don’t always have time to go to the store and buy the thin cracker bread to make rollups or wraps. So, I use what I have and I always have tortillas on hand. The difficulty with tortillas is they are round and usually too small. Using this technique when preparing the wraps works great.
You can choose to put anything in these that you want, but this is one of my favorite combinations. The ceasar dressing with the chicken, spinach and roasted peppers is a simple yet fun dish. It works great in a potluck setting as well since they can remain refrigerated until you are ready to serve and just a quick slices and they are a beautiful addition to any table.