Prepare K&N’s smoked breast fillet as per the instructions on the pack and set aside.
In a mixing bowl, combine cream cheese, cheddar cheese, green onion, tomatoes, cucumber, fresh coriander, salt, red chili powder, cumin, garlic, Jalapeno
and red chili crushed. Mix together until well combined.
Lay out tortillas and layer the pasta sauce evenly then divide cheese mixture evenly in the center of each one. Spread the filling into a thin layer leaving
a 1/2-inch border around the edges. sprinkle some red cabbage, black olives and K&N’s Smoked Breast fillet stripes Roll each tortilla tightly.
Use a sharp knife to cut into 1-inch thick slices and transfer to a serving platter.
Cover with plastic wrap and refrigerate until ready to serve
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