Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              whole  chicken breasts
  2             ounces  canned chopped green chilies
  4             ounces  chopped black olives
  4             ounces  stuffed green olives -- chopped
  1              bunch  scallions with some green tops -- chopped
  16            ounces  cream cheese -- softened
  1 1/2           cups  shredded sharp cheddar cheese
  1            package  flour tortillas -- (10-inch)

Preparation:

Rinse the chicken and pat dry. Poach in water to cover in a saucepan until tender; drain. Chop the chicken into small pieces, discarding the skin and bones. Combine the green chilies, olives, scallions, and cheeses in a bowl. Add the chicken; mix well. Spread the mixture in a thin layer on the tortillas. Roll the tortillas to enclose the filling. Arrange in single layer on a plate. Cover with a slightly moistened paper towel, wrap well with plastic wrap. Chill for up to 3 days. Cut the tortilla rolls into 1/4-inch slices. Serve the pinwheels as an appetizer or with any traditional Mexican accompaniment, such as guacamole, sour cream, or a salsa dip.

Nutritional Information:

437 Calories (kcal); 34g Total Fat; (70% calories from fat); 25g Protein; 7g Carbohydrate; 131mg Cholesterol; 388mg Sodium