Baked Sun Dried Tomato and Chicken Pinwheels
grated mozzarella cheese
sun-dried tomatoes in oil
soft flour tortillas
roasted chicken lunchmeat
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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