1 (3 oz.) pkg. cream cheese with chives, softened
3 tbsp. mayonnaise or salad dressing
1/4 tsp. ground cumin
Several dashes bottled hot pepper sauce
2 c. chopped cooked chicken
1/2 c. shredded carrot
1/2 c. sliced pitted ripe olives
1/3 c. thinly sliced celery
8 iceberg lettuce leaves

In a medium mixing bowl stir together cream cheese, mayonnaise or salad dressing, cumin and hot pepper sauce until well blended. Stir in chicken, carrot, olives and celery. If desired, cover and chill for up to 8 hours.

To assemble bundles, cut off the heavy base from each lettuce leaf. Place about 1/3 cup of the chicken mixture in center near base of each leaf. Turn in side edges of lettuce and roll up jelly-roll style. Makes 4 servings.