1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and Rotel. Cook 5 minutes.
2. Put about 2 Tablespoons of chicken mixture in center of tortilla. Top with some of the white cheese dip and roll up and secure with toothpick! Heat about 40 seconds in microwave to warm the tortilla.