Chicken Taco Mexican Pinwheels (Print Version)
# Ingredients:
→ Filling
01 -
12 oz cream cheese, softened to room temperature
02 -
1/2 cup sour cream
03 -
2 cups shredded chicken
04 -
1.5 Tbsp taco seasoning
05 -
1 1/2 cups shredded Mexican cheese
06 -
10 oz can diced tomatoes with green chiles, very well drained
07 -
1 1/2 tsp garlic, finely minced
08 -
5 green onions, sliced thinly
09 -
3/4 - 1 cup cilantro, chopped finely
→ Tortilla and Garnish
10 -
8 burrito-sized flour tortillas
11 -
Fresh minced cilantro, for garnish (optional)
# Instructions:
01 -
Combine all ingredients in a large mixing bowl, stirring until well combined.
02 -
Lay a flour tortilla on the work surface and spread about 1/4 cup evenly over the tortilla, leaving a 1/2 - 1 inch border.
03 -
Starting from the bottom, roll the tortilla tightly towards the top like a cigar. Place the roll seam-side down on a prepared pan.
04 -
Repeat with the remaining tortillas, then place them in the refrigerator for 30 minutes to several hours to chill and firm up.
05 -
Use a sharp, serrated knife to slice each roll into 1 inch pinwheels and serve.
# Notes:
01 -
Chilling time is not included in the preparation time as it varies.
02 -
Leftover filling can be frozen in a sealed bag or airtight container for up to 2 months.
03 -
Shredded chicken can be made using tequila lime chicken, leftover cooked chicken, rotisserie chicken, or canned chicken.