- 2 cups (366g) chicken cooked and shredded
- 4 ounces (113g) cream cheese softened
- 2 tablespoons sour cream
- 3 tablespoons chopped chives or scallions or chopped green onion
- 1 tablespoon taco seasoning or more or less, to your taste
- 1 tablespoon Mexican hot sauce adjust the amount according to your preference
- 6 small corn tortillas
Combine the cooked and shredded chicken, softened cream cheese, sour cream, taco seasoning chives, and Mexican hot sauce in a bowl and mix well until all the ingredients are evenly combined.
Lay out one corn tortilla on a clean surface and spread a thin layer of the creamy chicken filling evenly over the tortilla, leaving a small border around the edges.
Once all the tortillas are rolled, refrigerate so they firm up and are easier to slice. Make sure the ends are covered up so they don't dry out.
Slice into pinwheels by using a sharp serrated knife and cutting each rolled tortilla into approximately 1-inch thick slices.
These are ready to serve immediately, or you can chill for a couple of hours to allow them to firm up before serving.
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- Use canned chicken or leftover chicken to turkey to make this.
- You can easily double or triple the recipe to feed a crowd of for meal prep.
- If taking to a potluck, it might be better to transport them whole and slice them at your destination.
- Prep Ahead – Since these only take 10 minutes to prep, you can make these ahead of time and store them in the fridge for a few hours in an airtight container. This will also help them stay together.
- Freeze – Do not freeze prepared pinwheels, but you can freeze the cooked chicken to use later. The tortillas and cream cheese won’t hold up in the freezer.
- There are 5 WW Blue Plan Smart Points in one serving of this.
Calories: 132kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 163mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 0.4mg