Southwestern Chicken Pinwheels

Recipe by Matt4197
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 10-12
YIELD: 48 slices
UNITS: US

INGREDIENTS

Nutrition
  • 8
    large sun-dried tomato tortillas
  • 16
    ounces cream cheese, softened
  • 1
    (1 1/4 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 tomatoes, seeded and chopped
  • 1
    cup tex-mex cheese
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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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