Southwest chicken pinwheels

I made this recipe for a fantasy football draft party. I partly made it because we had flour tortillas to use up before they went bad. Pinwheels seemed to be the easy and obvious answer for that.

Southwest chicken pinwheels

Ingredients (serves about 30 pieces):

2 boneless skinless chicken breasts
4 oz cream cheese
1 1/2 tbsp sour cream
1/2 can Rotel tomatoes with green chiles (drained)
2 garlic cloves (minced)
Dash of seasoning salt
Dash of ground pepper
1/2 cup shredded cheddar
2 green onion stalks (sliced)
5 small flour tortillas

1. Cook the chicken through, then shred it. (I usually use 2 forks to shred chicken, and like to shred it after it's cooked.)
2. Mix the cream cheese, sour cream, Rotel, garlic and spices, cheddar, and green onions in a bowl. Mix in the chicken, too.
3. Spread the mixture onto each tortilla, then tightly roll them up.
4. Wrap each tortilla in plastic wrap, then cool them in the fridge for at least an hour.
5. Once cold, cut the logs into bite-sized portions, and serve cold.

(We had an artisan southwest spice that we added on top, too.)



It's not a spicy dish, regardless of some of the spicy ingredients. The cheese pulls it back to be very mild. It wasn't a grand slam as far as party recipes go, but everyone liked it and had seconds. I got to use up ingredients that would waste away in my fridge otherwise. I'll call it a stand up double.