Taco Pinwheels
Serving Size: 10
Taco pinwheels made with cream cheese, chicken, cheddar cheese and bell peppers. Great for kids lunches and well as a kid-friendly party appetizer!
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp KnivesIngredients
- 10 large flour tortillas
- 16 ounce cream cheese softened
- 4 tablespoon taco seasoning
- 2 cup shredded cheddar cheese
- 12 ounce packaged shredded chicken
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1/2 cup fresh cilantro chopped
Optional:
- 10 guacamole or salsa mini cups
Instructions
- In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
- Add the shredded chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
- Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
- Roll up tightly.
- Repeat the process with the remaining tortillas.
- Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
- Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.
Nutrition
Calories: 410kcal | Carbohydrates: 20g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 619mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 2mg