Baked Mexican Pinwheels

By JaneA

SERVING SUGGESTIONServe with sour cream.SUBSTITUTEPrepare using sun-dried tomato-flavoured flour tortillas.MAKE AHEADRoll-ups can be refrigerated up to 24 hours before slicing and baking as directed just before serving.

Ingredients

• 1 tub (250 g) Philadelphia Light Cream Cheese Spread
• 1 cup Kraft 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 large whole wheat tortillas

Preparation

Step 1

HEAT oven to 375°F.

MIX cream cheese spread 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°F. 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 min., turning after 5 min.