4 (10 inch) flour tortillas
1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. picante sauce
1 (4 oz.) pkg. alfalfa sprouts (optional)
1/4 c. fresh cilantro
2 c. cooked, chopped chicken
1 tomato, seeded and diced
1 avocado, diced

Combine cream cheese, picante sauce, and cilantro in food processor; blend until smooth. Place tortilla on flat surface. Spread with 1/4 of cream cheese mixture. Arrange 1/4 of the alfalfa sprouts over cream cheese on one end. Top with 1/4 of the chicken, tomato, and avocado. Roll tortilla up tightly jelly- roll style, starting at the end with the chicken. Repeat with remaining ingredients. We eat these warm.