Mexican Pinwheels (12.04.13)

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  • 8 oz. cream cheese, softened
  • 1 tomato, diced, juiced
  • 1/4 red onion, diced
  • 2 chicken breasts, cooked, shredded
  • 1 cup Colby jack cheese or Mexican blend cheese, shredded
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1/2 tablespoon oregano
  • 1/4 teaspoon dried basil
  • Salt and Pepper, to taste
  • 6 Deer Creek Smokey Chipotle Tortillas

 

Add the first 10 ingredients in a bowl. Mix well. Spread onto tortillas, leaving about an inch all the way around.

Roll tightly. Wrap in plastic wrap and refrigerate rolls for an hour. Slice about 1-1½ inch thick.