1 3/4cupsfinely diced red bell pepperabout 1 large bell pepper, divided
1cupMexican style shredded cheese
1/3cupsliced green onionsdivided
8flour tortillas10 inch size/burrito style
1Tablespoonchopped cilantrooptional for garnish
Instructions
Using a handheld mixer, beat together the cream cheese, sour cream, and taco seasoning in a large mixing bowl until well combined.
Fold in the shredded chicken and Mexican cheese.
Fold in all but ¼ cup of the red bell pepper and all but 1 tablespoon of the green onion (these will be used later).
Place the filling in the refrigerator for 2 hours to allow the flavors to intensify.
Lay a tortilla on top of a large piece of plastic wrap (the plastic wrap needs to be slightly bigger than the tortilla).
Dollop just over 1/2 cup of the filling onto the tortilla (I scooped 3 scoops of the filling using a 3-tablespoon cookie dough scoop).
Using the back of a spoon, evenly spread the filling over the tortilla, stopping just shy of the edges.
Sprinkle a heaping 1 teaspoon of the remaining diced red pepper and a pinch of green onion over the filling, (this adds extra color and texture to your pinwheels when they are sliced).
Using the plastic wrap as your guide and starting at the end nearest you, tightly roll the tortilla to create a 2-inch roll. Repeat this process with the remaining tortillas.
Place the rolls in the refrigerator for 20 minutes to firm them up.
When ready to serve, cut 1 1/2-inch slices (pinwheels) using a sharp chef’s knife, wiping the knife clean between each slice.
Place the pinwheels on a serving tray and garnish with the chopped cilantro.
Notes
Feel free to shred a precooked rotisserie chicken from the grocery store if that's easier for you.
If you would like more spice, you can add a 1/8 teaspoon of dried chili pepper flakes to the cream cheese mixture.
It’s important to not over-stir the mixture containing the red pepper and green onions as you don’t want to crush them with repeated heavy, stirring. It's easiest to use a soft silicone spatula instead of a wooden spoon, as it is more gentle on the ingredients.
10-inch burrito-style flour tortillas are your best bet for this recipe. Corn tortillas simply won't hold the mixture without breaking apart. 7-inch tortillas will also work, but you will need more than 8 of them to use up the filling. Flavored tortillas are also great for these such as jalapeno cheddar or sun-dried tomato wraps.