2 (3 ounce) cans chicken drumettes
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
1 medium head iceberg lettuce, rinsed and dried
1 medium onion, diced
1 1/2 cups halved cooked chicken breast halves
1 (3 ounce) package shredded Cheddar cheese
In a large bowl, blend the chicken drumettes, olive oil, paprika, salt, lettuce, onion and chicken. Mix well, then shape into small, thin rolls. Divide the rolls into two parts and roll each piece into a 1/2 inch thick.
In a large bowl, mix the oil, salad dressing and cheese. Shape the mixture into 4 rolls.
Cover the rolls and refrigerate for at least two hours, until serving time.
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