INGREDIENTS:
- 8 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups finely chopped cooked chicken
- 1/2 cup chopped sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly shredded Parmesan cheese
- 2 cups chopped baby spinach leaves
- black pepper
- 3 large flour tortillas
INSTRUCTIONS:
Let’s get started the recipe:
Place cream cheese, mayonnaise, Italian seasoning, and garlic powder in a large bowl. Use electric mixer or a wooden spoon to mix until creamy and smooth.
Stir in the chicken, tomatoes, mozzarella and Parmesan cheese.
Gently mix in the spinach and add pepper to taste.
Place tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave for 30 seconds.
Spread 1/3 of the cream cheese mixture onto each tortilla, leaving a half-inch border.
Roll each one up tightly and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
Cut into slices just before serving.
Recipe Tips
Look for large, burrito-sized flour tortillas. If medium-size are all you have, you can use them. You will just need an extra tortilla or two.
You can use dry-packed sun-dried tomatoes or sun-dried tomatoes packed in oil. If using ones packed in oil, blot as much of the oil off with paper towels as you can.
A sharp serrated knife is best for getting clean cuts in the pinwheels.
How To Store Tuscan Chicken Pinwheels
The pinwheels should be rolled up at least an hour in advance. The day before is even better. Wrap each log in plastic wrap and refrigerate. It is best to wait until just before serving to slice them.
Leftovers will keep for 2 to 3 days but should be wrapped well in plastic wrap as they tend to dry out if exposed to air.
Tuscan Chicken Pinwheels have a savory, creamy filling full of chicken, spinach, Italian seasoning, and sun-dried tomatoes rolled up in flour tortillas. Make a great party appetizer or lunch.
PREP: 15 mins
COOK: 0 mins
Refrigerate: 1 hr
SERVINGS: 24 pinwheels
