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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
2 boneless, skinless split chicken breasts (about 1 pound), cut into tiny bite-size pieces (or pre cook and then dice)
1/3 cup peanut or vegetable oil
2 teaspoons Creole or Cajun seasoning
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
12 ounces cream cheese, softened
1/3 cup pitted and chopped black olives
3 tablespoons diced onion
1/4 cup each diced red and green bell pepper
2 tablespoons diced celery
2 tablespoons seeded and diced hot Mexican chili peppers (Optional if you do not like the heat)
1 tablespoon minced fresh parsley
2 tablespoons minced cilantro leaves
2 teaspoons lime juice
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 package (8-count) burrito-size flour tortillas
Place oil in skillet and heat until very hot. Add chicken and quickly stir to sear all sides. Stir-fry chicken until no pink remains. Remove chicken with slotted spoon and set aside to cool.
Place cream cheese in large bowl. Add rest of the ingredients. Stir until combined.
add diced chicken to cream cheese mixture, blending well.
Place tortillas in single layer on clean, flat surface. Spread chicken mixture on each, leaving 1-inch border all around tortilla. Roll up each tortilla, gently but tightly. Wrap in plastic wrap and refrigerate at least 3 hours or overnight.(You can trim the round edges off to make a square, if you wish.)
To serve, remove from refrigerator and slice into 1/2-inch slices. Place on serving dish, cut side up, and serve cold or at room temperature.
30 to 45 appetizers
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Cajun Chicken Pinwheels
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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
2 boneless, skinless split chicken breasts (about 1 pound), cut into tiny bite-size pieces (or pre cook and then dice)
1/3 cup peanut or vegetable oil
2 teaspoons Creole or Cajun seasoning
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
12 ounces cream cheese, softened
1/3 cup pitted and chopped black olives
3 tablespoons diced onion
1/4 cup each diced red and green bell pepper
2 tablespoons diced celery
2 tablespoons seeded and diced hot Mexican chili peppers (Optional if you do not like the heat)
1 tablespoon minced fresh parsley
2 tablespoons minced cilantro leaves
2 teaspoons lime juice
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 package (8-count) burrito-size flour tortillas
Place oil in skillet and heat until very hot. Add chicken and quickly stir to sear all sides. Stir-fry chicken until no pink remains. Remove chicken with slotted spoon and set aside to cool.
Place cream cheese in large bowl. Add rest of the ingredients. Stir until combined.
add diced chicken to cream cheese mixture, blending well.
Place tortillas in single layer on clean, flat surface. Spread chicken mixture on each, leaving 1-inch border all around tortilla. Roll up each tortilla, gently but tightly. Wrap in plastic wrap and refrigerate at least 3 hours or overnight.(You can trim the round edges off to make a square, if you wish.)
To serve, remove from refrigerator and slice into 1/2-inch slices. Place on serving dish, cut side up, and serve cold or at room temperature.
30 to 45 appetizers
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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