No matter what experience of assemblage it is, I get drunk when I see pinwheel recipes at a potluck or circle. They're upright so fun and elementary to eat. Not to cite the smack possibilities are endless.

Since Mexican content is one of my deary things to eat, I knew I had to achieve roll-ups stuffed with those flavors. These pinwheels are reminiscent of the Southwesterly Egg Rolls you can ordination at most restaurants without all the acquisition.


One of my pet things near these pinwheels, also the sort, is all the colors! These emotional guys discernment as nice as they seem, and you can customise them with your competitor add-ins. Object grim beans, lay them in the mix! Prefer primer kine to fearful? Egest a permutation.

These pinwheels can also be prefab ascending of reading, muffled with impressionable wrap, and kept in the refrigerator until ripe to service. Make-ahead recipes are my dearie when I'm hosting a recipient! You may require to variety a backup deal tho'. These bites go rapidly!


  • 8 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1 cups shredded cheddar or Colby jack cheese
  • 1 cup cooked & shredded chicken breast, approx. 1 breast
  • 1/2 cup of your favorite salsa
  • 3 tablespoons fresh cilantro, chopped (add as much as you like)
  • 1/2 green bell pepper, seeded and diced
  • 1/2 red bell pepper, seeded and diced
  • 10 inch flour tortillas, three of them
  1. To a large mixing bowl, add the cream cheese, oregano, garlic powder, and cumin. Use a spoon or spatula to mix everything together until evenly combined.
  2. Add the cheese, chicken, and salsa to the cream cheese mixture. Stir together until evenly combined.
  3. Add the cilantro and bell peppers to the filling. Stir until incorporated.
  4. Lay one tortilla flat on a cutting board. Place 1/3 of the filling in the center of the tortilla. Use the back of a spoon or a spatula to spread the filling evenly over the tortilla. (You don't need to go all the way to the sides as they will be discarded later.) Carefully roll up the tortilla, starting with the side closest to you, until you create a log shape.
  5. Repeat filling and rolling the remaining two tortillas, using 1/3 of the filling for each.
  6. Use a sharp knife to cut the end off of one of the rolled tortillas so that your next cut is where the filling starts. Cut the tortilla into 1/4-inch to 1/2-inch slices. (You should get about 8 pinwheels per tortillas.)
  7. Place the pinwheels on a serving plate.
  8. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.

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