Mexican Pinwheel



8 ounces room temperature cream cheese

1 ½ teaspoons dried oregano

½ teaspoon garlic powder

¼ teaspoon ground cumin

1 cup shredded cheddar cheese

1 cup shredded cooked chicken breast

½ cup salsa (your preferred brand)

3 tablespoons chopped fresh cilantro (optional)

½ diced green bell pepper (seeds removed)

½ diced red bell pepper (seeds removed)

3 10-inch flour tortillas

How to Whip Up These Delightful Pinwheels:

In a spacious bowl, blend together the cream cheese, oregano, garlic powder, and cumin until smooth.

Stir in the cheddar cheese, shredded chicken, and salsa to the cream cheese blend.

Introduce the cilantro and diced bell peppers, mixing them in until well distributed.

Lay out a tortilla on your workspace. Spread 1/3 of your filling evenly over its surface. (No need to spread edge to edge as the outermost parts will be trimmed off.)

Begin rolling the tortilla, starting from one end, until it forms a neat roll.

Follow the same process for the remaining tortillas.

To create your pinwheels, slice off the very ends of each roll (where there's no filling) and then cut into 1/4-inch to 1/2-inch wide segments. Aim for about 8 pinwheels from each tortilla.

Transfer your freshly cut pinwheels to a serving dish.

For best results, serve immediately. However, if you're prepping in advance, keep them covered in the fridge and serve chilled. Enjoy your delightful snack!