CHICKEN ENCHILADA PINWHEELS
- Minutes to Prepare:
- Number of Servings: 80
Ingredients
16 oz Cream Cheese 1.5 cup Mexican Style Shredded Cheese2 tbsp taco seasoning mix 2 Cups Chicken Breast (cooked), no skin, roasted 10oz can diced RoTel tomatoes & green chilies 1 serving Garlic - minced (1 tsp) (by ELLERCADE) 4 serving Green Onion (fresh-1 stalk) 0.5 cup cilantro (fresh)8 la banderita carb counter whole wheat wraps
In a large bowl, combine all of the ingredients (except tortillas) until well blended.
Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.
Serving Size: makes 80 pinwheels
Number of Servings: 80
Recipe submitted by SparkPeople user SOUTHERNDESTINY.
Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.
Serving Size: makes 80 pinwheels
Number of Servings: 80
Recipe submitted by SparkPeople user SOUTHERNDESTINY.
Nutritional Info Amount Per Serving
- Calories: 39.9
- Total Fat: 2.9 g
- Cholesterol: 11.6 mg
- Sodium: 80.8 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 1.1 g
- Protein: 2.6 g
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