Southwestern Chicken Tortilla Pinwheel Wraps

This is a twist with a little kick on a traditional party staple. These wraps are super easy to make and are also a great after-party snack. The best part, these tortilla wraps are made ahead of time so all you have to do the day of the party is slice and serve! Another bonus, since wraps come in a variety of colors these days, you can make your party extra festive by coordinating the colors for your holiday bash to add a little extra festive flair:

  • Christmas/Holiday: red (sun-dried tomato basil), green (garden spinach herb), white (flour/whole wheat)

  • Valentine’s Day: red (sun-dried tomato basil), green (garden spinach herb), white (flour/whole wheat)

  • St. Patty’s Day: green (garden spinach herb), white (flour/whole wheat)

  • Memorial Day: blue (blue corn tortilla), red (sun-dried tomato basil), white (flour/whole wheat)

  • 4th of July: blue (blue corn tortilla), red (sun-dried tomato basil), white (flour/whole wheat)

Southwestern Chicken Tortilla Pinwheel Wraps

SERVINGS: 15

INGREDIENTS:

  • 2 cups cooked, shredded chicken

  • 1 (8 ounce) package regular (or light) cream cheese, softened

  • 1/2 cup sour cream (light or regular)

  • 1 (10 ounce) can RoTel Tomatoes, drained

  • 1 to 1 1/2 cups finely shredded cheddar cheese (or Mexican style cheese for a stronger Southwest flavor)

  • 1/2 teaspoon minced garlic (or use 1/4 tsp of garlic powder)

  • 2 teaspoons mild taco seasoning

  • 1/2 teaspoon seasoning salt (like Lawry's)

  • 1/2 teaspoon fresh ground black pepper

  • 7 green onions, finely chopped

  • 1 (4-1/2 ounces) can chopped ripe olives, drained

  • 1 can (4 ounces) chopped green chilies

  • 8 large (10 inch) burrito size flour tortillas or wraps in assorted colors


 STEPS:

  1. In a small bowl, combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings into bowl. Use a mixer to beat ingredients until smooth.

  2. Stir in cheese, shredded chicken, green onion, olives, and green chilies.

  3. Lay out tortillas on wax paper.

  4. Spread about 1/2 cup on each tortilla. Spread out the mixture, leaving about a 1” border at the edge.

  5. Roll up the tortillas tightly. Then wrap them tightly in plastic wrap.

  6. Place the tortillas in the refrigerator to chill for 2 hours, overnight, or until ready to serve.

  7. When ready to serve, remove the tortilla wraps from the refrigerator and discard the plastic wrap. Use a sharp knife to slice them into 2" pieces.

NOTES:

* Serve with salsa for a little extra Southwest flair.

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