Ingredients
Method
Prepare the filling
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cooked chicken, salsa, cumin, and chili powder. Mix until well combined.
Assemble the pinwheels
- Lay a tortilla flat on a cutting board. Spread a quarter of the filling evenly over the tortilla, leaving a small border around the edges.
- Sprinkle a quarter of the chopped spinach over the filling.
- Starting from one edge, roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
Slice and serve
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to firm up. Once chilled, remove the wrap and slice into 1-inch pieces.
- Arrange the pinwheels on a platter and serve with additional salsa if desired.
Nutrition
Notes
These pinwheels can be made a day in advance and stored in the refrigerator. They are great for parties, picnics, or as a quick snack.