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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
2 boneless, skinless chicken breasts, cubed
2 tsp Creole or Cajun seasoning
1 tsp seasoned salt and garlic powder
1/2 tsp chili powder and black pepper
1/3 cup peanut or vegetable oil
12 oz cream cheese, softened
1/3 cup pitted and chopped black olives
3 tbsp diced onion
1/4 cup each diced red and green bell pepper
2 tbsp diced celery and seeded and diced hot Mexican chili peppers
1 tbsp minced fresh parsley
2 tsp lime juice
1 tsp EACH hot pepper sauce and Worcestershire sauce
1/2 tsp EACH garlic powder and chili powder
1 pkg (8-count) burrito-size flour tortillas
Place chicken in medium-size bowl. Set aside. In a small bowl, add spices; stir to blend. Coat chicken with mixture. 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; combine with next 12 ingredients. Add chicken to mixture, blend well. Place tortillas in single layer on a flat surface. Spread mixture on each, leaving 1 inch border around tortilla; roll gently but tightly. Wrap in plastic wrap; refrigerate at least 3 hours or overnight. To serve, and slice tortillas into 1/2 inch slices. Place on serving dish, cut side up. 30 to 45 appetizers
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CAJUN CHICKEN PINWHEELS
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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
2 boneless, skinless chicken breasts, cubed
2 tsp Creole or Cajun seasoning
1 tsp seasoned salt and garlic powder
1/2 tsp chili powder and black pepper
1/3 cup peanut or vegetable oil
12 oz cream cheese, softened
1/3 cup pitted and chopped black olives
3 tbsp diced onion
1/4 cup each diced red and green bell pepper
2 tbsp diced celery and seeded and diced hot Mexican chili peppers
1 tbsp minced fresh parsley
2 tsp lime juice
1 tsp EACH hot pepper sauce and Worcestershire sauce
1/2 tsp EACH garlic powder and chili powder
1 pkg (8-count) burrito-size flour tortillas
Place chicken in medium-size bowl. Set aside. In a small bowl, add spices; stir to blend. Coat chicken with mixture. 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; combine with next 12 ingredients. Add chicken to mixture, blend well. Place tortillas in single layer on a flat surface. Spread mixture on each, leaving 1 inch border around tortilla; roll gently but tightly. Wrap in plastic wrap; refrigerate at least 3 hours or overnight. To serve, and slice tortillas into 1/2 inch slices. Place on serving dish, cut side up. 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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