Baked Mexican Pinwheels

By dlroos

Ingredients

• 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1 cup chopped cooked chicken
• 1 plum tomato, seeded, finely chopped
• 2 green onions, finely chopped
• 3 Tbsp. chopped fresh cilantro
• 6 large whole wheat tortillas (10 inch)

Details

Servings 30
Preparation time 25mins
Cooking time 145mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX reduced-fat cream cheese and shredded cheese in medium bowl until 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, cut-sides up, on baking sheet sprayed with cooking spray.

BAKE 10 min., turning after 5 min.