• 6 large flour tortillas (10-inch/25 cm)
• 1/2 cup soft, spreadable plain cream cheese
• 1/2 cup prepared sun-dried tomato pesto
• 1 (10 or 12.5 oz) can Chicken in Water, drained
• 1/3 cup finely chopped black olives
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Spread cream cheese evenly over each tortilla, spreading to edges. Shred chicken if chunk form. Leaving 1/2-inch border, top with sun-dried tomato pesto, chicken, olives, basil and parsley; roll up tightly. Refrigerate rolls for 15 minutes. Slice into 1/2-inch pieces.