Chicken Pinwheels Party (Print Version)
# Ingredients:
01 -
8 oz of softened cream cheese.
02 -
Roughly chop 1/4 cup of dried cranberries.
03 -
Dice 1/4 cup of Granny Smith apple into tiny pieces.
04 -
Finely chop 3 tablespoons of pecans.
05 -
2 tablespoons of scallions, chopped small.
06 -
Add a teaspoon of Dijon mustard.
07 -
Salt and pepper, just a pinch of each.
08 -
Grab 3 large flour tortillas (9 inches each).
09 -
12 ounces (16 thin slices) of rotisserie-flavored deli chicken slices.
10 -
9 slices of Monterey Jack cheese.
11 -
A few romaine lettuce leaves, trimmed of stems.
# Instructions:
01 -
Put the cream cheese, cranberries, apple, pecans, scallions, mustard, and seasonings in a medium bowl. Stir them all together until blended well.
02 -
Take a tortilla and spread one-third of the filling evenly over the surface.
03 -
Line up 3 cheese slices across the middle of the tortilla.
04 -
Top the cheese with enough chicken slices to cover it fully.
05 -
Finally, lay some romaine lettuce leaves on top of the chicken.
06 -
Starting at one end, roll the tortilla tightly. Refrigerate for 60 minutes to firm up. If leaving for longer, be sure to wrap it in plastic first.
07 -
Use a serrated knife to cut into 1-inch pieces right before serving. Stack or circle them nicely on a serving tray.
# Notes:
01 -
You can make this one day earlier.
02 -
Don't cut until it's time to eat.
03 -
Keep leftovers in the fridge for up to 48 hours.