Preparation: 15 minutes 
Cooking: 10 minutes 
Servings: 4 (or 24 bite sized portions)

Ingredients:
2 78 g cans of Paris Pâté Chicken pâté, Rotisserie Style
1 tbsp. (15 ml) vegetable oil
1 large onion thinly sliced
1 red pepper thinly sliced
1 tsp. (5 ml) ground cumin
1 tsp. (5 ml) Mexican chili powder
4 plain or whole wheat 10” flour tortilla wraps
¼ cup (65 ml) sour cream
1 cup (250 ml) cheddar cheese, or Monterey Jack, grated
1 cup (250 ml) shredded lettuce

Preparation:
1. Heat the oil in a frying pan and cook the onion for 3-4 minutes, or until soft. Add the pepper and cook for an additional 3-5 minutes, or until the pepper is tender. Stir in the cumin and chili powder and fry for 1-2 minutes, mixing well to distribute the flavour. Remove from heat and let cool slightly.
2. Spread ½ can of pâté evenly on each tortilla. Divide the onion and pepper mixture over the pâté. Top with the cheese and lettuce and spoon on some sour cream. Roll up and serve as a meal or slice into bite-size pieces as an appetizer.