MEXICAN CHICKEN PINWHEELS

Mexican Chicken Pinwheels image

Shredded cheese gives Mexican Chicken Pinwheels their south-of-the-border cred. Serve these chicken pinwheels with sour cream, if you like. (We do like!)

Provided by My Food and Family

Categories Home

Time 2h25m

Yield 20 servings, 3 pinwheels each

Number Of Ingredients 7

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Ingredients

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 cup chopped cooked chicken
1 plum tomato, seeded, finely chopped
2 green onions, finely chopped
3 Tbsp. chopped fresh cilantro
6 large whole wheat tortillas (10 inch)

Steps:

Mix reduced-fat cream cheese and shredded cheese in medium bowl until blended. Stir in all remaining ingredients except tortillas.
Spread onto tortillas; roll up. Wrap individually in plastic wrap. Refrigerate 2 hours.
Heat oven to 375°F. Unwrap roll-ups. Trim and discard ends. Cut each roll-up into 10 diagonal slices. Place, cut sides up, on baking sheet sprayed with cooking spray.
Bake 10 min., turning after 5 min.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.8364 g, Sugar 0 g, Protein 5 g