Baked Sun Dried Tomato and Chicken Pinwheels

Tortilla pinwheels are a super simple snack to make and they are really tasty. They are perfect for an after school snack, evening treat or even great as party of a tail gate party menu.

These pinwheels are made with a cheese mixture made with sun-dried tomatoes and also rolled up with roasted chicken lunchmeat.
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Baked Sun Dried Tomato and Chicken Pinwheels

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup cream cheese , softened
  • 3/4 cup grated mozzarella cheese
  • 3 sun-dried tomatoes in oil
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 4 soft flour tortillas
  • 8 slices roasted chicken lunchmeat

Instructions

  • Preheat oven to 400F
  • In a food processor, blend together the cream cheese, grated mozzarella, sun-dried tomatoes, salt and oregano until smooth and the sun-dried tomatoes are blended into the cheeses.
  • With a knife, spread the cheese mixture across each of the four soft tortillas. Place 2 slices of lunchmeat on each of the tortillas.
  • Roll up the tortillas and place, fold side down, on a baking sheet.
  • Bake pinwheels for about 15 minutes, or until the cheese is melted and the tortillas are starting to brown.
  • Take out of the oven and cut the pinwheels into 6 individual segments.

 

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1 comment

  • […] The cream cheese and salsa remind me of the pinwheels I make sometimes, which are another awesome appetizer. I have a recipe for them here – Baked Sun Dried Tomato and Chicken Pinwheels […]

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