Taco Pinwheels


Subshrub sandwiches are the crowning pastel lunch or snack. These poulet pinwheels are prefab with Mexican flavors and ever get rave reviews.

I enjoy having slight snacks I can touch in the mid of the day that aren't chips or something sweet. These taco pinwheels always hit the begrime and are definitely a overmuch healthier choice than the same snacks. Not to reference, they're a enthusiastic make-ahead course!


  • 6 large tortillas burrito size
  • 8 ounces cream cheese softened
  • 2 tablespoons taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup cooked shredded chicken
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • guacamole or salsa for serving.


  1. In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
  2. Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
  3. Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
  4. Roll up tightly.
  5. Repeat the process with the remaining tortillas.
  6. Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
  7. Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

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