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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This is a different twist on a pinwheel than what I'm use to. It is very good! I had them at a New Year's party and asked for the recipe...here it is. :) Ingredients:
3 boneless skinless chicken breasts |
4 large whole wheat tortillas |
1 cup chicken broth |
1/2 cup fat-free cream cheese with garden vegetables, softened |
1/2 teaspoon garlic pepper seasoning |
1/4 teaspoon cayenne pepper (optional) |
1 1/3 cups coleslaw mix |
1/3 cup green bell pepper, chopped |
Directions:
1. Combine chicken and broth in large nonstick skillet.
2. Bring to a boil.
3. Cover; reduce heat.
4. Simmer 8 to 10 minutes or until chicken is done.
5. Drain; cool slightly.
6. Shred chicken or cut into thin strips.
7. Spread each tortilla with cream cheese to within 1/2 inch of edges.
8. Sprinkle evenly with garlic pepper and cayenne.
9. Top evenly with chicken, slaw mix and chopped pepper.
10. Press lightly to flatten.
11. Roll tightly.
12. Wrap each roll in plastic wrap.
13. Refrigerate until ready to serve.
14. Remove plastic wrap from rolls and cut each into 6 pieces.
15. Use wooden picks for serving.
16. Serve with salsa on the side.
17. Refrigerate leftovers.
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