Shredded cheese gives Mexican Chicken Pinwheels their south-of-the-border cred. Serve these chicken pinwheels with sour cream, if you like. (We do like!)
What You Need
Original recipe yields 20 servings
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 cup chopped cooked chicken
1 plum tomato, seeded, finely chopped
2 green onions, finely chopped
3 Tbsp. chopped fresh cilantro
6 large whole wheat tortillas (10 inch)
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Let's Make It
Mix reduced-fat cream cheese and shredded cheese in medium bowl until blended. Stir in all remaining ingredients except tortillas.
Spread onto tortillas; roll up. Wrap individually in plastic wrap. Refrigerate 2 hours.
Heat oven to 375°F. Unwrap roll-ups. Trim and discard ends. Cut each roll-up into 10 diagonal slices. Place, cut sides up, on baking sheet sprayed with cooking spray.
Bake 10 min., turning after 5 min.
Serve topped with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using tomato-flavored tortillas.
These tasty roll-ups can be refrigerated up to 24 hours before slicing and baking as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0.8364g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 3 pinwheels each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.