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!
1 package Flatout Light Flatbread 8 oz light cream cheese 1/2 cup fat free Greek yogurt 3 Tablespoons taco seasoning (or homemade) 4 green onions , finely chopped 1 cup cheddar cheese (finely shredded) 1/2 cup each red pepper , green pepper and yellow pepper (reserve a bit of each for garnish) 1 corn on the cob , grilled & kernels removed (or 1 cup frozen kernels, defrosted) 2 cups cooked chicken (diced) 1 tablespoon cilantro (chopped) Follow Spend with Pennies on Pinterest
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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0.8% (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.) Keyword Mexican Pinwheels
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