Chicken Pinwheels

This is a different twist on a pinwheel than what I'm use to. It is very good! I had them at a New Year's party and asked for the recipe...here it is. :)

• Ready In: 35 mins
• Yields: 24 appetizers

Ingredients

• 3  boneless skinless chicken breasts
• 4  large whole wheat tortillas
• 1  cup chicken broth
• 1⁄2 cup  fat-free cream cheese with garden vegetables, softened
• 1⁄2 teaspoon  garlic pepper seasoning
• 1⁄4 teaspoon cayenne pepper (optional)
• 1 1⁄3 cups  coleslaw mix
• 1⁄3 cup green bell pepper, chopped

Directions

1. Combine chicken and broth in large nonstick skillet.
2. Bring to a boil.
3. Cover; reduce heat.
4. Simmer 8 to 10 minutes or until chicken is done.
5. Drain; cool slightly.
6. Shred chicken or cut into thin strips.
7. Spread each tortilla with cream cheese to within 1/2 inch of edges.
8. Sprinkle evenly with garlic pepper and cayenne.
9. Top evenly with chicken, slaw mix and chopped pepper.
10. Press lightly to flatten.
11. Roll tightly.
12. Wrap each roll in plastic wrap.
13. Refrigerate until ready to serve.
14. Remove plastic wrap from rolls and cut each into 6 pieces.
15. Use wooden picks for serving.
16. Serve with salsa on the side.
17. Refrigerate leftovers.