Wednesday, November 21, 2012

RECIPE: Spicy Chicken Tortilla Pinwheels

As we all know, I love all things Mexican and recently I've been growing more accustomed to cooking spicy things. This appetizer is the perfect combination of both:

1.5 lb boneless, skinless chicken breasts
1 can Rotel, drained
12 oz cream cheese, softened
1 c shredded cheddar cheese
1 clove garlic, minced
2 t chili powder
1 t cumin
1/2 t cayenne pepper
1/2 t garlic salt
1/4 c cilantro, chopped
6 scallions, diced
6-8 large spinach or sun dried tomato tortillas
salt, to taste

Boil chicken until done. Allow to cool, then shred. In a mixing bowl, combine cream cheese, Rotel, shredded cheese, spices, garlic, cilantro and scallions. Add shredded chicken and mix until well combined. Divide mixture evenly in the center of each tortilla. Spread a thin layer, leaving the edges clean.

Roll each tortilla tightly and refrigerate for at least half an hour to allow ingredients to set. Remove rolled tortillas from the fridge and slice them into 1 inch pieces. Place on serving tray, then refrigerate until time to serve.


  1. Oh my word!!! Those look delish!!! Love your blog! Im a new follower from potc!

    1. they're really good! next time i make them i'm going to try 'em with sun dried tomato tortillas and maybe a bit less cilantro.

  2. These look amazing! POTC sent me and your blog is great, I am now following you!

    Sparkles and Shoes