How To Make Mexican Pinwheels
Prep an easy appetizer with these Mexican pinwheels made with chicken, corn, and cheese in cream cheese and yogurt mix, then rolled in light flatbread.
Serves:
Ingredients
- 1pkgFlatout Light Flatbread
- 8ozlight cream cheese
- ½cupfat-free Greek yogurt
- 3tbsptaco seasoning
- 4green onions,finely chopped
- 1cupcheddar cheese,finely shredded
- ½cupred pepper,reserve a bit for garnish
- ½cupgreen pepper,reserve a bit for garnish
- ½cupyellow pepper,reserve a bit for garnish
- 1cobcorn,grilled and kernels removed, or 1 cup frozen kernels, defrosted
- 2cupschicken,diced, cooked
- 1tbspcilantro,chopped
Instructions
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Using a hand mixer, combine the cream cheese, yogurt, and taco seasoning until smooth.
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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.
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Divide the filling equally over 6 Flatout Light flatbreads and spread evenly leaving a 1-inch border at the edges.
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Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate for at least 2 hours.
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Once chilled, cut each roll into ¾-inch slices. Garnish with cilantro and reserved peppers.
Nutrition
- Calories: 65.36kcal
- Fat: 4.07g
- Saturated Fat: 1.77g
- Trans Fat: 0.04g
- Monounsaturated Fat: 1.44g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 4.05g
- Fiber: 0.35g
- Sugar: 0.71g
- Protein: 3.15g
- Cholesterol: 12.53mg
- Sodium: 121.37mg
- Calcium: 31.18mg
- Potassium: 55.20mg
- Iron: 0.40mg
- Vitamin A: 30.65µg
- Vitamin C: 5.47mg
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