Mexican Chicken Pinwheels Recipe

Ingredients:

• 2 cups cooked chicken, shredded
• 1 package (8 oz) cream cheese, softened
• ½ cup sour cream
• 1 cup shredded cheddar or Mexican blend cheese
• 1 can (10 oz) Rotel tomatoes with green chilies, drained well
• ½ packet taco seasoning (or more to taste)
• 4 large flour tortillas (10-inch)
• Optional: chopped green onions or cilantro for garnish

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Instructions:

1. Make the filling: In a large bowl, mix together cream cheese, sour cream, taco seasoning, shredded chicken, cheese, and drained Rotel until well combined.
2. Spread & roll: Lay tortillas flat and spread a generous layer of filling evenly over each one. Roll tightly into logs.
3. Chill: Wrap each roll in plastic wrap and refrigerate for at least 1–2 hours (this helps them firm up for cleaner slices).
4. Slice & serve: Unwrap and cut into 1-inch pinwheels. Garnish with green onions or cilantro if desired.

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🍽️ Serving Suggestions:

• Serve with salsa, guacamole, or ranch for dipping.
• Perfect for party platters or as a light lunch with a side salad.

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💡 Tips:

• Make the day before — they hold together even better overnight.
• Add diced jalapeños for a spicy kick!

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