Tortilla pinwheels with chicken, cream cheese and hot red pepper jelly.

  • 1 cup finely chopped cooked chicken breast
  • 1/2 cup finely chopped lettuce
  • 1/2 cup packed shredded light old (sharp) cheddar cheese (2 oz/57 g)
  • 1/3 cup chopped green onions
  • 1/3 cup minced red bell pepper
  • 1/2 cup light spreadable cream cheese
  • 2 tbsp light (5%-fat) sour cream or Greek yogurt
  • 1 tbsp hot red pepper jelly (see tip)
  • 3 large 10-inch whole grain flour tortillas
  1. In a medium bowl, combine chicken, lettuce, cheese, onions and red pepper. Set aside.
  2. In a small bowl, beat together cream cheese, sour cream and red pepper jelly on low speed of electric mixer. Working one at a time, spread 1/3 cream cheese mixture over side of tortilla. Sprinkle with 1/3 chicken mixture, leaving a half-inch border at the top just covered with cream cheese mixture (so you can seal it closed). Roll up tightly, jelly-roll style. Wrap tortilla roll in plastic wrap. Repeat process with remaining tortillas and filling.
  3. Refrigerate rolls for 2 hours. Trim off ends and cut each roll into 8 equal pinwheels. Serve cold.

Recipe Tip: Hot red pepper jelly is a condiment made from red chili peppers, sugar, vinegar, and spices. Look for it in a jar near the ketchup at your grocery store.

Makes 24 pinwheels:

  • 44 calories per pinwheel
  • 1.6 g total fat, 9 g saturated fat
  • 6 mg cholesterol
  • 120 mg sodium

– from the book, ‘The LooneySpoons Collection,’ by Janet and Greta Podleski

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