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Santa Fe Wraps By: Donna

This is a Paula Deen recipe that I got and added to it. I made these wraps for a church picnic and everyone loved them. I actually made them yesterday and just put them in the fridge and serve them today.
Santa Fe Wraps 12-15 Servings
2 (8 ounce) packages of cream cheese-room temperature
1 (41/2 ounce) can chopped green chile's
1 block of pepper jack cheese/shredded
2 chicken breast
2 Tbls salsa, plus salsa for dipping
1/2 cup green onions/chopped
1 cup chopped fresh spinach
1 package of taco seasonings
2 packages of large flour tortilla's
Boil chicken breast, drain broth, chopped the chicken fine and mix in 1 package of taco seasonings, set aside. In a large bowl beat cream cheese until creamy, add sour cream, green chile's, pepper jack cheese, salsa and green onion beat with mixer on medium speed. Add spinach and chicken with the cream cheese mixture, mix well.
Spread a thin layer of filling over entire flour tortilla, roll then puncture the wrap with wooden toothpicks one on each side then cut in half. It's great to dip in salsa and guacamole. I MADE SURE THAT EVERYTHING WAS CHOPPED FINE SO IT WILL BE EASY TO SPREAD.
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