Southwestern Chicken Pinwheels

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• 8 large sun-dried tomato tortillas
• 16 ounces cream cheese, softened
• 1 (1 1/4 ounce) packet taco seasoning
• 2 cooked boneless skinless chicken breasts, chopped fine
• 15 ounces black beans, drained and rinsed
• 2 -3 green onions, chopped
• 1 large tomato, seeded and chopped
• 1 cup tex-mex cheese

Recipe

• 1 in a medium bowl, mix together the cream cheese and taco seasoning until well blended.
• 2 spread evenly onto the tortillas.
• 3 next add the black beans, chicken, onions tomatoes and cheese in a thin layer over each tortilla - don't add too much of the toppings or else they will be hard to roll up.
• 4 roll tightly in cling wrap and refrigerate for 8 hrs or overnight.
• 5 slice into 1 inch slices and serve.
• 6 note - it is easier to slice if you place them in the freezer for 1/2 hr or so first.
• 7 ** i only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **.
• 8 ** i only use about 1/2 the package of taco seasoning as well as i find a full packet to be a little too salty **.