Instructions: In a large bowl, combine cream cheese, chicken, Monterey Jack, coriander, jalapeno peppers, cumin and salt to taste.

Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Just before serving, cut each tortilla roll into 1 cm (1/2-inch) slices. Arrange on greased baking sheet; brush with oil. Bake in 180 C (350 F) oven for 12 to 15 minutes or until lightly browned. Serve hot with salsa and sour cream for dipping.

Makes about 5 dozen spirals.

Wine match: Cote de Rhone Villages.

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