Name: Mexican Chicken Taco Pinwheels
Yield: 4
Cuisine: Appetizer
Ingredients: 8 oz Cream cheese, room temperature; 1.50 cups Shredded rotisserie chicken; ½ Packet of taco seasoning; 4 tbsp Chunky salsa of your choice, plus more for garnish; 2-3 tbsp Jarred jalapeño peppers, chopped (optional); 1 Green onion, whites and greens, finely chopped; Juice of 1/2 lime; 4 Toufayan Wraps; Crushed corn tortilla chips; Chopped cilantro or chives, for garnish

Ingredients

8 oz Cream cheese, room temperature

1.50 cups Shredded rotisserie chicken

½ Packet of taco seasoning

4 tbsp Chunky salsa of your choice, plus more for garnish

2-3 tbsp Jarred jalapeño peppers, chopped (optional)

1 Green onion, whites and greens, finely chopped

Juice of 1/2 lime

4 Toufayan Wraps

Crushed corn tortilla chips

Chopped cilantro or chives, for garnish

Directions

In a large bowl or mixer bowl add the first 7 ingredients. Use the paddle attachment of your mixer or a handheld mixer to blend all of the ingredients together until smooth. Taste to adjust seasoning and add more taco seasoning if needed.

Lay out your tortilla onto a cutting board and use a spatula to evenly disperse the mixture throughout each tortilla, including the edges. Sprinkle with crushed tortilla chips and roll tightly into a tube. Trim both ends of the wrap and cut it into four equal pieces. Use your fingers to shape each pinwheel into a circle if needed.

Repeat with the rest of the tortillas. If you have any leftover filling use it to make more.

Serve on a platter and garnish with extra salsa and chopped cilantro or chives.

Serves 4 as appetizer.