Chicken Pesto Pinwheels
With only 5 ingredients, these pinwheels are quick to assemble and make a perfect holiday appetizer or lunch. The spread is a base of chicken and goat cheese, so these bites are low-carb and very filling! They do not have any ingredients that will get soggy overnight, so they are OK to make a day or two ahead of time.
Prep Time
15 min
Cook Time
0 min
Total Time
3 hours 15 min
Serves
30-40 Pinwheels
Ingredients
- Burrito Size Tortillas – you can use a low carb tortilla, spinach (shown), whole wheat or any other flavor of tortilla.
- Shredded Chicken – consider using a Rotisserie Chicken will help save time.
- Goat Cheese – if you prefer a less tangy version, you can use cream cheese.
- Pesto – the herbs in pesto make these pinwheels stand out.
- Sun Dried Tomatoes – these slightly sweet tomatoes give the pinwheels color and texture.
Preparations
1
Gather your ingredients, stretch-tite®, and a food processor.
2
To a food processor add shredded chicken, goat cheese and basil pesto.
3
Pulse until creamy and combined.
4
Assemble the pinwheel: lay the tortilla on a flat surface, add 3/4 cup of pesto chicken mixture to the tortilla and using a spatula spread the chicken mixture in an even layer to the edges of the tortilla.
5
Next sprinkle 1/4 of the sun-dried tomatoes all over the tortilla
6
Gently, but tightly roll up the tortilla to form a cigar shape.
7
Wrap tightly with stretch-tite® and place in the refrigerator for 2 hours.
8
Remove from refrigerator, slice into 1/2″ coins and serve.
Pinwheels wrapped in stretch-tite® or freeze-tite® can be stored in the fridge for up to 3 days and frozen for up to 2 months.
Pinwheels wrapped in stretch-tite® or freeze-tite® can be stored in the fridge for up to 3 days and frozen for up to 2 months.
