Beat the cream cheese until smooth. Beat in all remaining ingredients, except tortillas. (If you prefer a more smooth filling, youcan do the above step in a food processor,but add the chicken last so it isn't too finely diced.)Spread 1 tortilla with a generous 2 tablespoonsof the mixture.
Top with a second tortilla and spread 2 moretablespoons of the mixtures.
Roll up the two tortillas tightly in jellyroll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture. Refrigerate at least two hours and up to one week. (doubling the recipe and making the week before is a grat idea!)
Preheat oven to 400 degrees. Cut each tortilla roll into 1/2 inch slices and place cut sides up on a nonstick cookie sheet (don't put them on foil - they stick! Brush the top of each with a little oil from the sundried tomatoes (or olive oil). Bake in the oven until lightly browned,
about 12 to 15 minutes.
