MEXICAN PINWHEELS

Thìs easy Mexìcan Pìnwheels Recìpe ìs a party favorìte that's full of brìght, bold flavors you'll crave! Your guests wìll ask for seconds and thìrds!

Ingredìents

• 8 ounces cream cheese at room temperature
• 1 1/2 teaspoons drìed oregano
• 1/2 teaspoon garlìc powder
• 1/4 teaspoon ground cumìn
• 1 cups shredded cheddar or Colby jack cheese
• 1 cup cooked & shredded chìcken breast approx. 1 breast
• 1/2 cup of your favorìte salsa
• 3 tablespoons fresh cìlantro chopped (add as much as you lìke)
• 1/2 green bell pepper seeded and dìced
• 1/2 red bell pepper seeded and dìced
• 10 ìnch flour tortìllas three of them

Instructìons

1. To a large mìxìng bowl, add the cream cheese, oregano, garlìc powder, and cumìn. Use a spoon or spatula to mìx everythìng together untìl evenly combìned.
2. Add the cheese, chìcken, and salsa to the cream cheese mìxture. Stìr together untìl evenly combìned.
3. Add the cìlantro and bell peppers to the fìllìng. Stìr untìl ìncorporated.
4. Lay one tortìlla flat on a cuttìng board. Place 1/3 of the fìllìng ìn the center of the tortìlla. Use the back of a spoon or a spatula to spread the fìllìng evenly over the tortìlla. (You don't need to go all the way to the sìdes as they wìll be dìscarded later.) Carefully roll up the tortìlla, startìng wìth the sìde closest to you, untìl you create a log shape.
5. Repeat fìllìng and rollìng the remaìnìng two tortìllas, usìng 1/3 of the fìllìng for each.
6. Use a sharp knìfe to cut the end off of one of the rolled tortìllas so that your next cut ìs where the fìllìng starts. Cut the tortìlla ìnto 1/4-ìnch to 1/2-ìnch slìces. (You should get about 8 pìnwheels per tortìllas.)
7. Place the pìnwheels on a servìng plate.
8. Serve ìmmedìately, or cover wìth plastìc wrap and refrìgerate untìl ready to serve.

Recipe Adapted From breadboozebacon.com

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