CHICKEN TACO MEXICAN PINWHEELS

No matter what time of year it is, I get excited when I see pinwheel recipes at a potluck or party. They’re just so fun and easy to eat. Not to mention the flavor possibilities are endless. Since Mexican food is one of my favorite things to eat, I knew I had to make roll-ups stuffed with those flavors. These pinwheels are reminiscent of the Southwest Egg Rolls you can order at most restaurants without all the work.

One of my favorite things about these pinwheels, besides the flavor, is all the colors! These little guys taste as good as they look, and you can customize them with your favorite add-ins. Love black beans, throw them in the mix! Prefer ground beef to chicken? Make a substitution. These pinwheels can also be made ahead of time, covered with plastic wrap, and kept in the fridge until ready to serve. Make-ahead recipes are my favorite when I’m hosting a party! You may want to make a double batch though. These bites go quickly!

INGREDIENTS

• 1 cup cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 2 tablespoons taco seasoning
• 6 large tortillas burrito size
• 8 ounces cream cheese softened
• guacamole or salsa for serving.

INSTRUCTIONS

1. First, In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
2. Then, Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
3. Then, Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
4. Roll up tightly.
5. Repeat the process with the remaining tortillas.
6. Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
7. Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.