Baked Mexican Pinwheels

By doodanger

Ingredients

• 1 tub (250g) philadelphia light cream cheese spread
• 1 cup tex mex light shredded cheese
• 1 cup chopped cooked chicken
• 1 plum tomato, seeded, finely chopped
• 3 tbsp. chopped fresh cilantro
• 2 green onions, finely chopped
• 6 whole wheat tortillas

Preparation

Step 1

Mix cream cheese and shredded cheese in medium bowl until well blended. Stir in next 4 ingredients.

Spread onto tortillas; roll up. Wrap individually in plastic wrap. Refrigerate 2 hours.

Heat oven to 375. Unwrap roll-ups. Trim and discard ends. Cut each roll-up into 10 diagonal slices. Place on baking sheet sprayed with cooking spray.

Bake 10 minutes, turning after 5 minutes.