Shelly's Recipe

Chicken Taco Mexican Pinwheels

Category: Roll Ups / Pinwheels

12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
1/2 cup sour cream
2 cups shredded chicken **see recipe notes below
1.5 Tbsp taco seasoning (choose your favorite)
1 1/2 cups shredded Mexican cheese
10 oz can of diced tomatoes with green chiles, very well drained
1 1/2 tsp garlic, finely minced
5 green onions, sliced thinly
3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
8 burrito sized flour tortillas
fresh minced cilantro, for garnish optional

Combine all ingredients in a large mixing bowl, stirring until well combined.

Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.

Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar.  Place roll seam side down on prepared pan.

Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.