Southwestern Chicken Pinwheels
- Reviews 1
Ready In: 55 mins
Serves: 10-12
Yields: 48 slices
Ingredients
- 8 large sun-dried tomato tortillas
- 16 ounces cream cheese, softened
- 1 (1 1/4ounce) 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 tomatoes, seeded and chopped
- 1 cup tex-mex cheese
Directions
- In a medium bowl, mix together the cream cheese and taco seasoning until well blended.
- Spread evenly onto the tortillas.
- 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.
- Roll tightly in cling wrap and refrigerate for 8 hrs or overnight.
- Slice into 1 inch slices and serve.
- Note - it is easier to slice if you place them in the freezer for 1/2 hr or so first.
- ** I only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **.
- ** 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 **.
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