Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives
- 10 large flour tortillas
- 16 ounce cream cheese softened
- 4 tablespoon taco seasoning
- 2 cup shredded cheddar cheese
- 12 ounce packaged shredded chicken
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1/2 cup fresh cilantro chopped
Optional:
- 10 guacamole or salsa mini cups
In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
Add the shredded chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
Roll up tightly.
Repeat the process with the remaining tortillas.
Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.
Calories: 410kcal | Carbohydrates: 20g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 619mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 2mg