2 c. chopped cooked chicken
1 (8 oz.) pkg. cream cheese
1 (.4 oz.) pkg. Ranch dressing
1/4 c. chopped ripe olives
1/2 small onion, diced
1 (4.5 oz.) can chopped green chillies, drained
2 tbsp. chopped fresh cilantro
1/2 tsp. pepper
1/4 c. pine nuts (optional)
8 (6-inch) flour tortillas

Stir together chicken and next 7 ingredients. Cover and chill at least 2 hours. Stir in pine nuts, if desired. Spoon evenly over tortillas and roll up. Cut each roll into 5 slices, securing with wooden picks if necessary.

Yields 40 appetizers.