7 oz. jar roasted red bell peppers
2 c. chopped, cooked chicken
8 oz. pkg. cream cheese
1 pkg. Ranch dressing mix
1/4 c. chopped olives
1/2 small onion, chopped
4.5 oz. can chopped green chiles, drained
2 tbsp. chopped fresh cilantro
1/2 tsp. pepper
8 6-inch flour tortillas

Drain roasted red bell peppers well, pressing with paper towel; chop. Stir together peppers, chicken, and next seven ingredients. Cover and chill for at least two hours. Spoon evenly over tortillas and roll up. Cut each roll into five slices, securing with toothpicks.