Mexican Pinwheels are the perfect spring lunch or afternoon snack; they are simple to make, as delicious as can be, and they transport easily! Loaded with cheeses, chicken and veggies all wrapped in a delicious flatbread, this easy pinwheel recipe will quickly become one of your favorite make ahead meals!
package Flatout Light Flatbread
light cream cheese
fat free Greek yogurt
taco seasoning (or homemade)
, finely chopped
each red pepper
, green pepper and yellow pepper (reserve a bit of each for garnish)
corn on the cob
, grilled & kernels removed (or 1 cup frozen kernels, defrosted)
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Using a hand mixer, combine the cream cheese, yogurt and taco seasoning until smooth.
Add the green onion, cheddar cheese, peppers (remember to reserve a bit for garnish if desired), corn and chicken. Continue to mix until well combined.
Divide the filling equally over 6 Flatout Light flatbreads and spread evenly leaving a 1" border at the edges.
Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate at least 2 hours.
Once chilled, cut each roll into 3/4" slices. Garnish with cilantro and reserved peppers.
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(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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