Southwestern Chicken Pinwheels

Matt, Averie & Kate's Mom's Note:

I wanted to make pinwheels for our annual Halloween party, but was in a "southwestern" mood, so I came up with this recipe. Everyone at the party enjoyed it - hope you do too!

• Total Time: 55 mins
• Prep Time: 35 mins
• Cook Time: 20 mins

Ingredients:

Serves: 10-12

Yield: 48.0 slices

• 8 large sun-dried tomato tortillas
• 16 ounces cream cheese , softened
• 1 (1 ¼ ounce) packet taco seasoning
• 2 cooked boneless skinless chicken breasts , chopped fine
• 15 ounces black beans , drained and rinsed
• 2 -3 green onions , chopped
• 1 large tomato , seeded and chopped
• 1 cup tex-mex cheese

Directions:

1. In a medium bowl, mix together the cream cheese and taco seasoning until well blended.
2. Spread evenly onto the tortillas.
3. Next add the black beans, chicken, onions tomatoes and cheese in a thin layer over each tortilla - don't add too much of the toppings or else they will be hard to roll up.
4. Roll tightly in cling wrap and refrigerate for 8 hrs or overnight.
5. Slice into 1 inch slices and serve.
6. Note - it is easier to slice if you place them in the freezer for 1/2 hr or so first.
7. ** I only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **.
8. ** I only use about 1/2 the package of taco seasoning as well as I find a full packet to be a little too salty **.

Reviews

[Jenny Draper]

Excellent idea for a party. I added some cut up cilantro and a small can of mild green chilis. Bringing them up to room temp for serving makes the cream cheese nice a smooth. Loved it and shared the recipe with many. I ended up with 7 wraps, 5 cut up filled a large party tray so I kept the other 2 uncut and took along. My family got to eat the remaining 2 for lunch the next day, SCORE!