Ingredients:
Cooked chicken breast, shredded – 2 cups
Cream cheese, softened – 8 oz
Cheddar cheese, shredded – 1 cup
Green onions, chopped – ½ cup
Red bell pepper, diced – ½ cup
Jalapeños, diced (optional, adjust to taste) – 2 tbsp
Black olives, chopped – ¼ cup
Taco seasoning – 2 tbsp
Large flour tortillas – 4-5
Instructions:
Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, chopped green onions, diced red bell pepper, diced jalapeños (if using), chopped black olives, and taco seasoning. Mix well until all ingredients are evenly combined.
Assemble the Pinwheels:
Lay a flour tortilla flat on a clean surface.
Spread an even layer of the chicken mixture over the tortilla, leaving a small border around the edges.
Gently roll up the tortilla tightly, ensuring the filling stays inside.
Repeat with the remaining tortillas and filling.
Chill:
Wrap the rolled tortillas in plastic wrap and refrigerate for at least 1 hour. This step helps the pinwheels hold their shape and makes them easier to slice.
Slice and Serve:
Remove the chilled rolls from the refrigerator. Using a sharp knife, slice the rolls into 1-inch thick pinwheels.
Arrange the pinwheels on a serving platter and serve.