CHICKEN WHEEL RECIPES

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.

Steps:

• Cook pasta according to package directions. Drain. Keep warm.
• Melt butter in 10-inch skillet until sizzling; stir in zucchini, red pepper, onion and garlic. Cook over medium-high heat 2-3 minutes or until onion is softened. Remove zucchini mixture from skillet with slotted spoon; set aside. Reserve butter in skillet.
• Toss chicken strips with taco seasoning in bowl. Add chicken to same skillet. Continue cooking, stirring occasionally, 5-7 minutes or until chicken is lightly browned and no longer pink.
• Add zucchini mixture and milk to chicken. Reduce heat to medium. Cook 2-3 minutes or until heated through. Remove from heat. Add cooked pasta and cheese. Serve immediately with sour cream, if desired.