Description
Rainbow Chicken Fajita Pinwheels
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Ingredients
Filling
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2 cups cooked fajita-seasoned chicken, chopped
(Grilled or rotisserie; toss with ½ tsp extra fajita seasoning if needed) -
1 red bell pepper, thinly sliced
-
1 yellow bell pepper, thinly sliced
-
1 orange bell pepper, thinly sliced
-
1 green bell pepper, thinly sliced
(Use any 2–4 colors you prefer.)
Creamy Spread
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½ cup cream cheese, softened
-
¼ cup sour cream or Greek yogurt
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1 tsp fajita seasoning
-
1 cup shredded cheddar or pepper jack
Wrap
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4 large (10-inch) flour tortillas
(Warm to make pliable)
Instructions
1. Make the Creamy Spread
In a medium bowl, mix together cream cheese, sour cream (or Greek yogurt), and fajita seasoning until smooth. Stir in the shredded cheese.
2. Warm the Tortillas
Microwave stacked tortillas for 15–20 seconds to soften and prevent cracking.
3. Assemble
For each tortilla:
-
Spread ¼ of the cream cheese mixture evenly over the surface, all the way to the edges except for a 1-inch border at the top.
-
Scatter about ½ cup chicken evenly over the spread.
-
Add a layer of assorted bell pepper strips.
4. Roll
Starting from the bottom edge, roll tightly but without squeezing out the filling. Keep the top edge clean so it seals easily.
5. Chill
Wrap each roll tightly in plastic wrap. Chill for 30 minutes (or freeze for 15–20 minutes) to firm up.
6. Slice
Unwrap and slice off uneven ends. Cut each roll into 1-inch pinwheels using a sharp serrated knife.
Notes
-
Southwest Ranch: Swap fajita seasoning for ranch seasoning.
-
Buffalo Chicken: Use buffalo chicken + blue cheese.
-
Mediterranean: Use hummus + cucumber, olives, sun-dried tomatoes, feta.
-
Low-Carb: Use low-carb tortillas or large lettuce leaves.
Nutrition
- Calories: 220 cal Per Serving
- Fat: 13g
- Carbohydrates: 12g
- Protein: 15g