Ingredients
Main Ingredients
- 2 cups shredded chicken
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded Fiesta Blend Cheese
- ½ (15 ounce) can diced tomatoes with green chilies, drained
- 1 cup black beans, rinsed and drained
- 1 tablespoon Chugwater Chili Dip & Dressing Mix
- 1 tablespoon Chugwater Chili Seasoning (add extra tablespoon for spiciness)
- Flour tortilla shells
Optional Add-Ins
- ¼ cup diced red bell pepper
- 1 diced jalapeno
- ¼ cup chopped olives
- Chopped cilantro
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded chicken, softened cream cheese, sour cream, shredded Fiesta Blend Cheese, drained diced tomatoes with green chilies, rinsed black beans, Chugwater Chili Dip & Dressing Mix, and Chugwater Chili Seasoning. Stir everything thoroughly until the mixture is well combined and creamy.
- Assemble the Roll-Ups: Lay a flour tortilla flat and evenly spread a generous layer of the chicken mixture over it. Roll the tortilla tightly to form a pinwheel shape. Repeat this process until all the chicken mixture is used up.
- Chill the Roll-Ups: Place the rolled tortillas in the refrigerator and let them chill for about 30 minutes. Chilling firms them up, making it easier to slice into even pinwheels.
- Slice and Serve: After chilling, slice the tortilla rolls into 1-inch thick pinwheels. Serve them cold as a tasty appetizer, snack, or lunch addition.
Notes
- For extra heat, add an additional tablespoon of Chugwater Chili Seasoning or include diced jalapenos.
- Optional add-ins like diced red bell pepper, chopped olives, and cilantro add flavor and texture variety.
- Use flour tortillas large enough to accommodate the filling and allow for tight rolling.
- These pinwheels are best served cold but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Low Salt
