Original Creole Seasoning 
30-Minute Chicken Marinade 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeZesty olive salad topped with seasoned meats and cheeses … your favorite Cajun sandwich is now in appetizer form. Baking Beauty says these Muffuletta Roll Ups are cool, creamy and perfect for summer parties!
Ingredients
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1/2 Cup Green Olives, Chopped
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1/2 Cup Black Olives, Chopped
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1/4 Cup Roasted Red Peppers, Chopped
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1 Clove Garlic, Minced
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2 Teaspoons Olive Oil
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2 Teaspoons Red Wine Vinegar
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1 Teaspoon Tony’s Original Creole Seasoning
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2 Chicken Breasts
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1 Cup Tony’s 30-Minute Chicken Marinade
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2 Packages (8 Ounces Each) Cream Cheese, Softened
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2 Teaspoons Tony’s Original Creole Seasoning
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1/2 Pound Salami
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1/3 Pound Provolone Cheese
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1/3 Pound Mozzarella Cheese
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6 Large Flour Tortillas
- Clear
Directions
- Add chicken and 1 cup of Tony’s 30-Minute Chicken Marinade to a plastic baggie. Refrigerate for at least 30 minutes.
- When finished marinating, cook chicken on grill set to medium-high heat. Cook each chicken breast for about 8 minutes per side or until they reach an internal temperature of 165°F. Take chicken breasts off grill, let cool and then shred.
- In a small bowl, make the olive salad by combining green olives, black olives, red peppers, garlic, olive oil, vinegar and Tony’s Original Creole Seasoning. Place in refrigerator.
- In another small bowl, combine cream cheese and Tony’s Original Creole Seasoning. Spread evenly over tortillas.
- Spread olive salad over tortillas. Top with chicken, salami, provolone and mozzarella.
- Roll up tortillas and wrap in plastic wrap. Refrigerate for at least 3 hours. Slice, serve and enjoy!
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